from The Century Dictionary and Cyclopedia
- n. The soft yellowish or greenish hepatic substance or so-called liver of the lobster.
He made a delectable sauce with the tomalley scooped from the heads; that's the soft greenish matter that is essential (when taken from a raw lobster) for the classic French dish Lobster L'Americaine.
Now heat your vegetables, your herbs, and eventually add to them the mess you have made: cracked-up shells, lobster fat, roe or tomalley, all that you have harvested.
They had ordered Maine lobster, but when they cracked the critters open, the women found the meat covered with 'green stuff.' The police officer explained that the green stuff was tomalley - lobster liver - and that all lobsters have it. The women still refused to pay.
This comes from the Carib word ‘tumali,’ sauce of lobster livers.