What is the green thing in lobster's head ?



This is the lobster tomalley, It serves lobster's liver and pancreas. many people especially in Asian and New England, consider it is delicious. and eat it along with the rest of the lobster. It also used as a sauces and stocks which is made from the whole lobster's body



sources: http://maine-lobster.com/lobster-tomalley-green-stuff






what about lobster's blood?
Lobster's blood is a clear fluid. When the animal is boiled, the blood turns to an opaque whitish gel. It has no discernible flavor and is perfectly safe to eat.

source: http://lobstermanspage.net/lobstrs/lfacts.html

How to kill lobster before we cook ?

" Some cooks are concerned about humanity issues of cooking a live lobster.  In fact, research indicates the lobster has no central nervous system or cerebral cortex to register stimuli, thus the creature mostly likely can feel no pain. However, killing the lobster just before cooking is the preferred method. 

There are several ways to accomplish this. Putting the lobster in the freezer an hour before cooking will do the trick. Quicker yet is to plunge the tip of a sharp knife straight down right behind the lobster's eyes. 

For those who do not wish to wrestle with a thrashing lobster prior to cutting the spinal cord, place the lobster in a large pot in the sink. Begin filling with cold tap water and gradually increase the heat factor of the tap water until it is hot. This will desensitize the creature so you can cut the cord and put it into the pot or cut it in half for further cooking."

 source :http://homecooking.about.com/od/seafood/a/lobsterkill.htm

What is the recipe for cooking lobster ?

"Get your largest pot, fill it 3/4 of the way full with water -- clean seawater if you are near the ocean, or tap water with enough salt in it to make it taste like seawater. Bring it to a rolling boil and add the piece of seaweed.

Take your live lobsters (lobsters must always be alive when you buy them) one at a time and put them in the pot. You may have to either do this in batches or have several pots going at once. A standard stock pot will boil two lobsters.

The best way I know to quickly kill your lobsters is to put them in the water upside down and head first. They will be disoriented that way and will die without thrashing about.

I do not recommend killing your lobsters before immersing them in hot water: Cutting their shells to kill them will release a lot of coagulated proteins into the boiling water and can ruin the bright red coral, or roe. This roe is absolutely delicious and should be treated as the precious gift it is.

Once your lobsters are in the pot, quickly cover it and wait for the water to return to a boil. When it does, count off 15-20 minutes, depending on their size. A normal 1-1 1/2 pound lobster will take 15 minutes once the boil returns."

source: http://fishcooking.about.com/od/crablobsterrecipes/r/basic_lobster.htm