Tomalley definitions
| Word backwards | yellamot |
|---|---|
| Part of speech | Noun |
| Syllabic division | tom-al-ley |
| Plural | Tomalley. |
| Total letters | 8 |
| Vogais (3) | o,a,e |
| Consonants (4) | t,m,l,y |
Tomalley, also known as lobster paste or crab fat, is the soft, green substance found in the body cavity of certain shellfish, such as lobsters, crabs, and other crustaceans.
Tomalley is considered a delicacy in many cuisines due to its rich and savory flavor, often described as a mix between crab and shrimp.
Health Benefits
While tomalley is high in cholesterol and should be consumed in moderation, it is also a good source of vitamins A and B, as well as minerals like zinc and selenium.
Culinary Uses
In cooking, tomalley is often used as a base for sauces, soups, and seafood dishes to add depth and richness to the flavor profile.
Despite its popularity, it is essential to consume tomalley in moderation due to concerns about the accumulation of toxins, such as mercury, in the fatty tissue of certain shellfish.
Tomalley Examples
- The chef used tomalley from the lobster to create a flavorful bisque.
- Some people enjoy spreading tomalley on toast for breakfast.
- The tomalley was carefully extracted from the shell before cooking the lobster tail.
- A traditional dish in Maine includes pasta mixed with tomalley sauce.
- After cracking open the lobster, the tomalley was used to enhance the sauce.
- The restaurant served a special dish featuring grilled lobster topped with tomalley butter.
- For a unique flavor, the chef incorporated tomalley into the seafood paella.
- The tomalley had a rich and creamy texture that added depth to the dish.
- There was a debate among the guests about whether to eat the tomalley or not.
- The tomalley was discarded by some diners, while others savored its unique taste.