1. The chef used tomalley from the lobster to make a flavorful sauce for the pasta dish.
2. Some people enjoy eating the tomalley, while others find it too strong in flavor.
3. The tomalley is considered a delicacy in some cultures.
4. The tomalley is the greenish substance found in the body cavity of lobsters and other shellfish.
5. The tomalley can be used as a base for seafood soups and stews.
6. It is important to cook the tomalley thoroughly to avoid any potential health risks.
7. The tomalley adds a rich, savory flavor to dishes like lobster bisque.
8. Some people prefer to discard the tomalley when preparing shellfish dishes.
9. The tomalley is a source of controversy among seafood enthusiasts.
10. The tomalley is often removed and discarded before cooking shellfish to prevent any bitterness in the dish.