The darling decapod: "it wasn't a rock; it was a rock lobster" the B-52's

Art Culinaire, Summer, 2002

The tomalley is the creamy, pea-colored liver and pancreas of the lobster often used to thicken soups and sauces. There are cautions against the ingestion of tomalley. As a natural body filter, the tomalley is thought to accumulate toxins from the environment. Regardless, some people love it as much as the roe in the females.

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Many different factors affect the quality of lobster. Monthly guidelines appear above, according to lobster guru Jasper White:

JAN TO MARCH

Lobsters go into a stage, and the last of the lobsters are hauled in; as quantities diminish and become harder to find, the prices soar. This is a good time to make soups, stews, chowders and the like.

APRIL TO JUNE

Lobsters feed and the prices begin to drop as they come into one of the best times of the year. Hard shells are plentiful, and the prices are reasonable. This is an ideal time for whole, steamed or stuffed lobsters.

JULY TO SEPT

Lobsters begin to molt, shedding their hard shells to grow new ones. At this time, soft shells are plentiful and inexpensive. The sweet quality of this meat is best for salads, succotash, chowders or steamed preparations to accompany summer fare.

OCT TO DEC

Hard shells return and are in full swing, and prices are agreeable. Whole, steamed, boiled, broiled, stuffed, and pan fried versions are recommended.