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tomalley

[tom-al-ee] /ˈtɒmˌæl i/
noun, plural tomalleys. Cookery.
1.
the liver of a lobster.
Origin
1660-1670
1660-70; earlier taumali < Carib
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for tomalley
  • Actually, it was probably the crab's liver and pancreas, often called mustard or tomalley.
  • Dribble pureed tomalley over lobster mixture and sprinkle with sieved roe.
  • Leave about half of the tomalley in the body to flavor the stock.
  • So add it to your list, even if you'd never consider a tomalley snack.
  • tomalley is the soft, green substance found in the body cavity of the lobster and functions as the liver.
  • Retain the tomalley from the head and discount the gills and head sac.
  • The greenish substance in crustaceans, known as tomalley, is the liver and pancreas.
  • tomalley is unhealthy for human consumption and should be discarded.
  • Both shellfish and lobster tomalley have the potential to become contaminated with this toxin.
  • The highest levels of chemical contaminant's are found in the hepatopancreas, commonly known as the tomalley or green gland.
British Dictionary definitions for tomalley

tomalley

/ˈtɒmælɪ/
noun
1.
fat from a lobster, called "liver", and eaten as a delicacy
Word Origin
C17: of Caribbean origin; compare Galibi tumali sauce of crab or lobster liver
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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