Skip directly to search Skip directly to A to Z list Skip directly to navigation Skip directly to page options Skip directly to site content


Description:This was a tank of live American lobsters, Homarus americanus, also known as the Northern, or Maine lobsters. This tank was kept clean, and its water temperature maintained at a constant 36 - 38°F, much colder than its natural environment, thereby, keeping the lobster in a kind dormant state, slowing its metabolism, and remaining fresher for consumption. Its large claws are kept shut using elastic bands, protecting handlers, as well as other lobsters.
The Division of Environmental Health of the Maine Center for Disease Control and Prevention (see link below) states in its “Safe Eating Guidelines”, that one should not consume lobster tomalley. “While there is no known safety considerations when it comes to eating lobster meat, consumers are advised to refrain from eating the tomalley. The tomalley is the soft, green substance found in the body cavity of the lobster. It functions as the liver and pancreas, and test results have shown the tomalley can accumulate contaminants found in the environment.”
High Resolution: Click here for hi-resolution image (24.01 MB)
Content Providers(s):CDC/ Eric Grafman
Creation Date:2013
Photo Credit:Eric Grafman
Links:Maine Department of Health and Human Services; Maine Center for Disease Control and Prevention; Division of Environmental Health: “Saltwater Fish & Lobster Tomalley Safe Eating Guidelines”
CDC - National Center for Emerging and Zoonotic Infectious Diseases (NCEZID); Division of Foodborne, Waterborne, and Environmental Diseases (DFWED)
CDC Organization
Skip Navigation Links.

Skip Navigation Links.
Copyright Restrictions:None - This image is in the public domain and thus free of any copyright restrictions. As a matter of courtesy we request that the content provider be credited and notified in any public or private usage of this image.