Chapter 22 : New England

New England might not seem that different for those living in the lower 48, but out of any region the foods are rich with unique ingredients and flavors, be it lobster bisque or moxie cola.

I'll start off with a couple of odd-lobster related delicacies, in case you feel like steaming a couple.

Lobster Tomalley

Tomalley is the, er... hepatopancreas? It's a sorta liver-pancreas combination used by lobsters to digest

food. When you steam a lobster, it turns into a greenish-grey goo that tastes fantastic spread on toast and salted.

Now, they say you shouldn't eat Tomalley every day, since like livers in animals, the epatopancreas absorbs many toxins and heavy metals from the environment, but if you can afford to eat lobster that often you need to diversify your diet into more truffles and foie gras.

Lobster Roe

If you happen to get a female lobster, and she happens to be "expecting" you may get another delicacy if the form of lobster roe.

Now, I won't lie. Much as I love lobster, lobster roe is, like caviar, something less impressive than you might imagine. Sure, it's orange and not bad tasting, but not as good as the more plentiful tomalley.