After a few home-grilled lobster meals, we start to realize that the best part of a lobster is its head. The bright red roe and the light green gooey mass inside the head (known as the tomalley, or lobster paste) are really delicious. (But be mindful of the health concern when consuming tomalley - consuming it in moderate quantity should be fine). There is also quite a bit of soft meat if you don’t mind the hassle of breaking through the small compartments inside the lobster head. When restaurants serve lobsters, they usually serve only the lobster tail which is the most chewy and least flavorful part of the lobster - we will never order lobster tails in restaurants again!