Parts of a Lobster

The lobster’s shell accounts for two-thirds of its weight, but very little of the rest is inedible. Blue-black when raw, the shell turns scarlet when cooked.

• The most meaty part is the lobster tail.
• The two claws are also Cull of delicious flesh.
• The green, creamy liver (tomalley) is a delicacy.
• In the female, the roe can be eaten. It is black when raw and scarlet when cooked.

• The shell and legs.
• The bony membranes in the two claws.
• Small gravel sac (the stomach).
• The intestinal channel which runs down the back to the tail.
• The feathery gills in the body section between the lobster’s head and tail.