About a thousand years ago we lived on the coast of Maine and were subjected to frequent force feadings of Maine lobsters. I know, it was a disgusting task but somebody had to consume enough of them to keep the prices up for the general market. For those who have not had the oppertunity to indulge these delights it might be noted that they are always boiled alive and served whole. When the tail is broken off the carapace contains what is known locally as "liver". It is a greenish mass that has the consistancy of mashed potatoes and is simply dumped out of the shell onto the plate in a lump. For the true Maineiack and east coast connoisseur, this lump is without a doubt the most delicate and flavorful paste ever put to a cracker. The taste is that of "supereme lobster". It is this fact that has caused me to wonder why the spiney lobsters from AC are "tailed" and the carapace disposed of at sea. Do the spiney lobsters not have a liver that is edible? Are they sometimes boiled alive.

To each his own: that goo in the carapace of a Maine lobster tastes like sh** to me and if there is a similar "liver" in the spiney version you all are welcome to it.
Kinda like sayin' you like all the beef 'cuts' but drop a little guts on top for good measure.
Gaw head, klc, give us the maestro's version of Maine lobsta guts!
Having said (nothing worth while) that, there may be a "spoil" issue involved with the different lobstas. Tails of the Maine lobster spoil rather quickly even when seperated from the body. If the tail is left attached and the Maine lobster dies you only have "hours" to eat up(cook) before the tail meat sours. Once cooked stays pretty fresh for days.
Don't know about the Spiny, would think the spoil issue is similar but not sure. IMNSHO.
(come to think of it, have never "boiled" a spiney always seem to grill or broil usually always boil a Maine but not bad broiled either)

That is disgusting.

would you expect anything less, MAL?

What?