The soft, green substance or tomalley found in the body cavity of lobsters can cause paralytic shellfish poisoning. The warning applies to American lobster, also known as Maine lobster, which is harvested in Atlantic waters from Canada to South Carolina.
American lobsters, also known as Maine lobster, are harvested from the waters of the Atlantic Ocean from Northeastern Canada to South Carolina, inclusive. The federal warning follows similar advisories from public health authorities in Maine, Massachusetts, New Hampshire and Canada.
According to FDA's website, the toxins present in the contaminated lobsters cannot be destroyed by cooking. However, the federal regulators say it's still healthy to eat the white lobster meat found in the claws and tails of the undersea delicacy as lobster meat itself is typically unaffected.
Symptoms of paralytic shellfish poisoning, which usually occur within two hours of exposure to the toxin, include tingling and/or numbness of the mouth, face or neck; muscle weakness; headache; and nausea. In extreme cases, when large amounts of the toxin are consumed, these symptoms can lead to respiratory failure and death.
