SmartReMarxcom

It’s called tomalley, a delicacy to some, but the Massachusetts Department of Public Health says it might be too much of a good thing. The pasty green goo in the body of lobsters isn’t like the chewy center of the lollipop. It’s actually where high levels of toxins from the Bay make their final resting place. Eat high enough doses and risk paralytic shellfish poisoning, with symptoms ranging from nausea, abdominal pain, and burning (okay, I’ll bite, burning where?) a bit like the symptoms you get after your sixth black and tan.

The warning comes after summer of red tide, an accumulation of algae that produce natural toxins that threaten marine life and our seafood supply chain. Red tide is popular around Maine.