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Lobster roe and tomalley are found within the lobster's body and can sometimes be confused. While both are considered delicacies by many, they are fundamentally different in their origin, appearance, and flavor.

Lobster Roe

• What it is: Lobster roe is the unfertilized eggs of a female lobster. It is essentially lobster "caviar."
• Location: Roe is found in the body cavity of female lobsters, typically running along the base of the body and into the tail.
• Raw Appearance: In its raw state, lobster roe is a dark, almost black or dark green color. It has a jelly-like or gelatinous consistency.
• Cooked Appearance: When cooked, the roe undergoes a dramatic color change, turning a vibrant, bright red or coral-orange. It becomes firm and granular, with a texture similar to firm fish roe.
• Flavor: Lobster roe has a rich, briny flavor that is distinctly "of the sea." It's often described as a concentrated lobster flavor with a salty, sweet, and slightly waxy quality when cooked.
• How to tell: The key giveaway for roe is its location and its transformation from a dark, raw substance to a brilliant red, cooked one. It's found only in female lobsters.

Tomalley

• What it is: Tomalley is the lobster's hepatopancreas, an organ that functions as both a liver and a pancreas. It's a natural part of the lobster's digestive system.
• Location: Tomalley is located in the main body cavity (the carapace or "head") of the lobster, behind the eyes and in the upper part of the body.
• Raw & Cooked Appearance: Tomalley is a soft, paste-like substance that is typically a dull, grayish-green or light green color. It remains this color even when cooked.
• Flavor: Tomalley has an intensely rich, buttery, and concentrated lobster flavor. It's often described as having a a "mustard-like" or pâté-like consistency and taste. Some people consider it the most flavorful part of the lobster.
• How to tell: The most reliable way to identify tomalley is by its location in the head of the lobster and its distinctive, soft, green color, which doesn't change with heat. Unlike roe, it can be found in both male and female lobsters.

Lobster roe is incredibly versatile and easy to incorporate into your favorite recipes. Here are some popular ways to use it:

• Sauces & Soups: Finely chop the cooked roe and whisk it into butter sauces, cream-based soups, or classic lobster bisque for an intense boost of flavor and color.
• Pasta & Risotto: Stir the cooked roe into hot pasta or risotto at the end of the cooking process to infuse the dish with a delicate, briny essence.
• Seafood Stuffing: Mix the roe with breadcrumbs, herbs, and other seafood to create a decadent stuffing for fish or other shellfish.
• Garnish: Sprinkle the cooked roe over finished dishes like seared scallops or roasted fish for an elegant and flavorful garnish.