FDA Maine Lobster Warning.

[Red Flag 1]

Tomalley in America lobster ( Maine Lobster ) has earned an FDA warning for Paralytic Shellfish Poisioning (PSP).

Lobsters in question are harvested in the Atlantic waters from East of North East Canada south into South Carolina. Cooking does not destroy the toxin.

FDA link: http://www.fda.gov/bbs/topics/NEWS/2008?NEW01866.html

This is from a retired 0-6 pal @ Shepard AFB in the medical risk management field. If the link does not work let me know and I'll type in the message.

Warning published 28 JULY 2008.

RF 1

[Red Flag 1]

Tried the site again and I was denied from PS.com site.

FDA message dated 7/28/2008 for immediate release
Contact: Stephanie Kwisnek: 301-827-0955
or : 888-INFO-FDA (for consumers)
I have not called the FDA.

Text:

" The U.S. Food and Drug Administration today warned consumers to avoid tomalley in America Lobster ( Maine Lobster ), regardless of where the lobester was harvested, because of potential contamination with dangerous levels of the toxins that cause Paralytic Shellfish Poisioning (PSP).

"American lobester, aka Maine lobster, are harvested from the waters of the Atlantic Ocean from Northeastern Canada to South Carolina, inclusive."

"The FDA advisory applies only to tomalley, the soft green substance found in the body cavity of the lobster that functions as the liver and pancreas. Cooking does not eliminate the PSP toxins. However, studies have shown that, even when high levels are present in lobster tomalley, lobster meat itself is typically unaffected."

"Symptoms of PSP toxins include tingling and/or numbness of the mouth, face or neck; muscle weakness; headache; and nausea. In extreme cases, when large of the toxin are consumed, these symptoms can lead to respiratory failure and death. Symptoms usually occur within two hours of exposure to the toxin. Anyone experiencing these symptoms should seek medical attention."

"PSP toxins normally occur from time to time in clams and other shellfish and are carefully monitored by state regulatory authorities. The FDA learned of this problem after routine sampling conducted by regulatory authorities in Maine and New Hampshire found dangerous levels of the toxins in lobster tomalley. Some shellfish beds have been closed in recent months due to elevated levels of PSP toxins."

"Lobester tomalley normall y does not contain dangerous levels of PSP toxins. The current high levels of PSP toxins are likely associated with an ongoing red tide episode in northern New England and eastern Canada. Authorities in Maine, Massachusetts and New Hampshire, as well as in Canada, have issued advisories cautioning against eating tomalley."

This is copied from FDA Letterhead.

I'd like to see what Penn thinks of this:munchin


RF 1

[Team Sergeant]

Great, now what am I going to eat?????;)

[Red Flag 1]

Great, now what am I going to eat?????;)

Beef medium rare is always good.

[Pete]

Granted most only eat the tail but in the Carib the critters are split down the middle from head to tail and then grilled. With the local spices, dash of lemon juice and some butter most of whats in there tastes pretty good.

OK, how many can I eat before I go belly up in the easy chair?

[mumbleypeg]

Great, now what am I going to eat?????;)

....Some of that delicious Tofu:rolleyes:......Or.....

MOCK LOBSTER
Adapted from a recipe courtesy of Philadelphia’s Singapore restaurant

For the “Lobster”:
4 medium potatoes
1 7 oz. can corn kernels
1/2 cup green peas
12 oz. Worthington Foods vegetarian “Skallops” or seitan
1 tsp. minced parsley
1/2 tsp. salt
1/2 tsp. sugar
Dash of pepper
1 cup flour
1 cup cornstarch
1 Tbsp. soy sauce

For the batter:
3 cups self-rising flour
2 cups water

Oil for deep-frying

Peel and thinly slice the potatoes, and steam until soft. Add the remaining ingredients (except those for the batter) to the potatoes and mash. Divide into 10 equal portions. Mold the portions into chunks and dust with a little cornstarch.

For the batter, mix together the flour and water. Coat each “lobster” chunk with batter.

Heat the oil to 300°F in a deep-fryer. Add the mock lobster chunks and fry them until they are golden in color. Drain on paper towels.

For a tasty dip, mix together barbecue sauce with a little hot mustard.

Makes 10 mock lobster chunks.

Veggie Lobster
Veggie Lobster PETA has discovered a vegetarian’s dream come true: New York’s May Wah Healthy Vegetarian Food, which offers everything from mock lobster to faux crab roll and shrimp (and also sells faux chicken, beef, and ham). These fab fakes taste just like the real thing, but no one had to die for them. Best of all, May Wah does mail order! For info, visit: www.vegieworld.com.

.................now where is that hiding behind the sofa smilie!!!!????

[The Reaper]

PETA has discovered a vegetarian’s dream come true: New York’s May Wah Healthy Vegetarian Food, which offers everything from mock lobster to faux crab roll and shrimp (and also sells faux chicken, beef, and ham). These fab fakes taste just like the real thing, but no one had to die for them. Best of all, May Wah does mail order! For info, visit: www.vegieworld.com.

.................now where is that hiding behind the sofa smilie!!!!????

I find that most crap vegetarians try to pass off as the real thing still tastes like crap.

As far as anyone having to die for them, I doubt that commerically killed lobsters suffer any more than the ones that are killed by predators or die of natural causes. Dead is dead.

Nature put us at the top of the food chain for a reason, and it wasn't to eat only vegetables.

TR

[Red Flag 1]

Faux is faux.

RF 1

[Team Sergeant]

....Some of that delicious Tofu:rolleyes:......Or.....

MOCK LOBSTER
Adapted from a recipe courtesy of Philadelphia’s Singapore restaurant

For the “Lobster”:
4 medium potatoes
1 7 oz. can corn kernels
1/2 cup green peas
12 oz. Worthington Foods vegetarian “Skallops” or seitan
1 tsp. minced parsley
1/2 tsp. salt
1/2 tsp. sugar
Dash of pepper
1 cup flour
1 cup cornstarch
1 Tbsp. soy sauce

For the batter:
3 cups self-rising flour
2 cups water

Oil for deep-frying

Peel and thinly slice the potatoes, and steam until soft. Add the remaining ingredients (except those for the batter) to the potatoes and mash. Divide into 10 equal portions. Mold the portions into chunks and dust with a little cornstarch.

For the batter, mix together the flour and water. Coat each “lobster” chunk with batter.

Heat the oil to 300°F in a deep-fryer. Add the mock lobster chunks and fry them until they are golden in color. Drain on paper towels.

For a tasty dip, mix together barbecue sauce with a little hot mustard.

Makes 10 mock lobster chunks.

Veggie Lobster
Veggie Lobster PETA has discovered a vegetarian’s dream come true: New York’s May Wah Healthy Vegetarian Food, which offers everything from mock lobster to faux crab roll and shrimp (and also sells faux chicken, beef, and ham). These fab fakes taste just like the real thing, but no one had to die for them. Best of all, May Wah does mail order! For info, visit: www.vegieworld.com.

.................now where is that hiding behind the sofa smilie!!!!????

You're this close to being banned!:rolleyes:

[Razor]

Great, now what am I going to eat?????;)

All the good parts of the lobster. ;)

I've never really liked the tomalley anyhow (its a waste filtering organ, after all). You can scrape it out well enough that it shouldn't affect getting to all that good body meat by the leg joints.

[bravo22b]

I was in Deer Isle, ME two weeks ago and had some superb lobster, as fresh as can be had, right from the source.

My wife likes lobster, but suffers from qualms about watching me rip it limb from limb with my bare hands. I always ask her if she thinks the lobster would feel bad about eating me if our roles were reversed.

I don't think so!

I usually skip the tomalley anyway, so FIDO.

[JJ_BPK]

Great, now what am I going to eat?????;)

Gotcha ya covered TS,, Florida Spiny Lobster (panulirus argus)

Tomorrow is the 1st day of our 2 day mini season. Full commercial season starts Aug 6th.. We expect around 50k to 70K lobster hunters in the this week,, gets kinda crazy around here..

They are easy to distinguish from the Yankee Lobster,, they don't have knuckle dragger's: (attached PERSEC sanitized picture)

[Penn]

(the green stuff is actually the hepatopancreas, which serves as a sort of combined liver and pancreas for the lobster). We rarely use it, or consume it. When we break down lobster in the raw state; we first detach the tail then the claws, leaving the body and legs. We then seperate the shell from the body removing the hepatopancreas. Saving the roe and body for a soup. The RECIPE IS IN THE GG THREAD UNDER SOUP BY RL



Please PM the unsanitized picture so the I may enjoy the full experiemce of eating lobster.

[Red Flag 1]

JJ

Nice lobsters.

RF 1

[JJ_BPK]

JJ Nice lobsters. RF 1

Thanks,, It's a pic of an early Ghillie suit we were trying in the COnch Republic & Caribbean, after extensive live fire test, we determined it worked to good!! Not one terrorist spotted the weapon :D


On a serious,, When we make Lobster bisque, we boil the carapace, et all, in the pot to extract the flavor. We use it as the stock base for the rue.. Probably should stop that...:mad:

Down here, ciguatera poisoning is the one we watch for. The symptoms and results are very similar to PSP. Often mis-diagnosed as simple food poisoning, leading to the wrong treatment. The difference is the toxin invades the fishes meat, but never affects the fish. ALso, the toxin is cumulative, in that, as we get older we stand a better chance of full blown symptoms. Very Nasty Stuff...

Wonder how many cans of Campbell Lobster soup will disappear from the shelf???

[grog18b]

Thanks,, It's a pic of an early Ghillie suit we were trying in the COnch Republic & Caribbean, after extensive live fire test, we determined it worked to good!! Not one terrorist spotted the weapon :D


...and you look good in it... :D

[Loadsmasher]

JJ

Nice lobsters.

RF 1

Lobsters???

I must have missed 'em.;)