So you’ve obtained your lobster and stored it properly before the delicious end result. You fish the thing out of the pot and…it’s got some kind of white stuff coming out. What did you do wrong!? Nothing, calm down, it’s perfectly normal. Your lobster will be fine, and here’s why.
According to the University of Maine’s Lobster Institute (the highest authority we could think of), the white stuff is congealed hemolymph, which is what lobsters have instead of blood and intestines. So…pretty good that it’s out, right? Eh, whatever. If you bought, stored and cooked the little devil, a smidge of innards should be just another day in the life. It won’t affect the flavor of your lobster either way — if anything, it signifies that it’s fresh and was recently alive and pumping hemolymph. Mystery solved!
To remove it for presentation purposes, run the lobster under warm water, then wipe off with a clean dishtowel, easy as pie. Also, here’s a recipe for lobster pie.
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