State and federal health officials last week warned consumers not to eat tomalley, the soft green substance inside lobsters, because it can build up toxins and other pollutants.
Eating the pinkish-white meat in the claws and tail is OK.
"So far we haven't seen any falloff on demand. Our lobstermen are selling everything they catch to the dealers," said Warren Brow of Weymouth, president of the Boston Harbor Lobstermen's Association.
Tomalley, a mushy green substance that some people regard as a delicacy, functions as the lobster's liver and pancreas.
