We hope you’ve experienced the great joy of cracking open a lobster body and exploring its mysterious, delicious depths. You’ve got your tasty, gray-green digestive tract (delicious spread on bread), some especially succulent lobster meat that makes the tail taste like chicken breast, and, of course, the coral.  

The coral, or unfertilized roe of a female lobster, was nicknamed for its dark orange color. It’s considered a delicacy by many, and while you don’t have to eat it (and many don’t), once you’ve tried it you’ll never be the same. Ditto the rich, minerally, delightfully shellfishy green stuff, or “tomalley.” No coral in your lobster? You’ve got yourself a dude.

Use today’s Word of the Day: In Morocco, Skipping Tagine For Lobster