Lobster is an expensive delicacy, and it is good to know that you can eat almost every part of it. Even the shell can be used to make a rich stock for seafood broth.
However, many people aren’t sure if they can eat the red substance found under a lobster’s tail. Is it poop or something else? Read on to discover why this is perhaps the biggest delicacy of them all.
What Is The Red Stuff In Lobster? Can You Eat It?
You will not see red stuff on a live lobster because the roe only turns red when cooked.
Instead, if your lobster has roe, when you turn it upside down, you will see black caviar-type stuff attached to the tail from the base, usually right down to the tip.
These are roe or lobster eggs. It is also sometimes known as “coral.” Finding it means that you have a female lobster in your hands. The roe is delicious and a delicacy, so yes, you can eat them. They only turn red when cooked.
Check The Law
That said, in the US and Canada, female lobsters with eggs are protected, and you can get a big fine if you remove them and eat them. Lobster fishermen will usually not keep them but will throw them back into the ocean.
This serves to keep stocks up. In Maine, the fishermen make a notch in mature female lobsters’ tails to show that they are breeders. The notch lasts for many shell moltings.
The fishermen know that it is illegal to catch and keep a lobster marked with a V even if it doesn’t have any eggs at the time.
How To Prepare And Eat It
A classic way to serve lobster roe is as coral butter. It is made by simply mixing lobster roe into clarified, hot butter. The roe turns firm and red or bright orange when cooked, and this coral sauce is served poured over lobster or other seafood.
Another favorite way of serving this cooked red roe is to mix it with cream cheese and serve it as a spread on melba toast.
Alternatively, you can make a seafood soup by using lobster shells to make a stock. Once your soup is done, stir the roe into it just before serving.
It is also possible to purchase small cans of prepared lobster roe, which is used as a type of caviar.
It comes from Canadian lobster (Homarus Americanus) and has firm-textured, tiny eggs that make a wonderful garnish for grilled lobster or other seafood dishes.
Some of our readers may have seen recommendations to not eat lobster roe or their green tomalley because of the risk of paralytic shellfish toxin (PST).
While this can be a problem, it is rare, and you would usually have to eat a lot to become ill – that is, one lobster a day for a long time. Very few people are lucky enough to eat this many lobsters, so there is no need to worry.
Bonus Recipe – Lobster Coral Butter
Ingredients:
- 1 tablespoon cooked or canned lobster caviar
- ½ cup soft, unsalted butter
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions:
Mix everything together and serve small pats of it on seafood.