ROCKVILLE, Md., July 28 -- The FDA warned today against eating the soft, green substance found in the body cavity of Maine lobsters, called tomalley, which is considered a delicacy by some. But the meat of the claw and tail were not part of the caution.
The agency found accumulations of dangerous levels of toxins that cause paralytic shellfish poisoning (PSP) in a routine sampling of tomalley, which functions as the lobster's liver and pancreas, conducted by regulatory authorities in Maine and New Hampshire.
"Cooking does not eliminate the PSP toxins," said the FDA. "However, studies have shown that even when high levels of paralytic shellfish poisoning toxins are present in lobster tomalley, lobster meat itself is typically unaffected.
No cases of tomalley poisoning were reported.
Maine lobsters, also known as American lobsters, are harvested from the waters of the Atlantic from northeastern Canada to South Carolina. The warning applied regardless of where the lobsters were harvested.
"Symptoms of paralytic shellfish poisoning include tingling and/or numbness of the mouth, face or neck; muscle weakness; headache; and nausea," said the FDA. "In extreme cases, when large amounts of the toxin are consumed, these symptoms can lead to respiratory failure and death. Symptoms usually occur within two hours of exposure to the toxin."