tomalley

[ tom-al-ee ]

noun

, Cooking.

, plural tom·al·leys.

1. the liver of a lobster.

tomalley

/ ˈtɒmælɪ /

noun

1. fat from a lobster, called "liver", and eaten as a delicacy

Word History and Origins

Origin of tomalley¹

1660–70; earlier taumali < Carib

Word History and Origins

Origin of tomalley¹

C17: of Caribbean origin; compare Galibi tumali sauce of crab or lobster liver

Example Sentences

The sauce shifts, taking on the sweet flavors of the crab shells, meat and tomalley, and the cioppino comes into view.

From New York Times

The server brightly suggested dunking its tomalley into the smoked potato purée, and I would have tried it if I had found any tomalley.

From New York Times

I detected a hint of tomalley, that blue-crab gland with the headstrong flavor.

From Washington Post

Made from a family recipe, it’s a savory casserole of buttery meat, cracker crumbs and the luscious lobster tomalley.

From Time

Well technically, it’s the tomalley—a digestive gland that’s the intestine, liver, and pancreas.

From Time