Lobster is considered a delicacy in many parts of the world, with most people enjoying the sweet white meat found in the tail and claws. But there is another part inside the lobster that some seafood lovers also eat, often because of its rich flavor and creamy texture.

Known for its strong seafood taste, this greenish substance can be mixed into sauces, butter, pasta, soups and other dishes. Some chefs consider it a flavorful ingredient, while others prefer to leave it out completely.

The reason for the debate is that this part of the lobster has a different role from the meat people normally eat. Because of its function inside the animal, it can interact with substances present in the marine environment, making its consumption a subject of food-safety concerns.

The part in question is lobster tomalley — an organ that functions similarly to the liver and pancreas. It can accumulate certain marine toxins or contaminants, and cooking does not necessarily destroy all of them. For that reason, health authorities may recommend limiting or avoiding tomalley, particularly when the lobster comes from waters where contamination or harmful algal blooms are a concern.