Definition of Tomalley
1. Noun. Edible greenish substance in boiled lobster.
Definition of Tomalley
1. the liver of a lobster [n -LEYS]
Tomalley Pictures
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Lexicographical Neighbors of Tomalley
Literary usage of Tomalley
Below you will find example usage of this term as found in modern and/or classical literature:
1. Authors' & Printers' Dictionary: A Guide for Authors, Editors, Printers by Frederick Howard Collins (1912)
"1828-, writer, not oi. tomalley, so-called liver of lobster, not -ly. tomato/, //.
-es. tome (Fr. m.), a volume; abbr. t. to-morrow (hyphen). tom-tit, ..."
2. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Boston Cooking School (Boston, Mass.) (1907)
"... the shell before cooking ; sterilize the jar in boiling water, then fill it
with the lobster, putting in tomalley, coral and all that is usually eaten. ..."
3. Author & Printer: A Guide for Authors, Editors, Printers, Correctors of the by Frederick Howard Collins (1905)
"Toler, family name of Earl 1838-, writer, not -oi. tomalley, so-called liver of
of Norbury. Tolstoy (Count Leo), lobster, not -ly. tomato/, pi. ..."
4. Louis' Every Woman's Cook Book by Louis Muckensturm (1910)
"Remove the creamy part (tomalley) from the body for later use. Bake the lobster
for about twelve minutes. Remove the meat from the claws only. ;, Chop fine, ..."
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