Like the flesh of other animals, lobster flesh is loaded with excessive protein and cholesterol. A 6- to 8-ounce serving of lobster flesh contains 120 to 180 ml of cholesterol—comparable to an average serving of tenderloin. Fish and shellfish often accumulate extremely high levels of toxins in their flesh (as much as 9 million times that of the water in which they live) such as PCB’s, dioxins, mercury, lead, and arsenic, which can cause health problems ranging from kidney damage and impaired mental development to cancer and even death. Lobster livers, or “tomalley,” which some people consider a “delicacy,” are especially dangerous. The high doses of toxins concentrated in the livers can cause paralytic shellfish poisoning. Symptoms range from numbness in the lips to dizziness, nausea, impaired breathing, and choking. Seafood consumption is also the number one cause of food-borne illness: Eating lobsters and other sea animals is like playing Russian roulette with your health. Don’t Mistake Seafood for Health Food From the Physicians Committee for Responsible Medicine’s Web site.