On the Iron Chef program the other day, the challenger made what they called Lobster Brain Soup, that he adapted from the Crab Brain Soup he makes in his restaurant. Yesterday we carefully dissected several lobsters looking for their brains. That search and subsequent internet searches have led to the conclusion that lobsters have the smallest brain per pound of any animal with a brain. There did not seem to be enough material to make anything. I have never heard of lobster brain being used for anything before this program. I assume it was a poor translation, and they were referring to the tomalley. Can anyone shed some light on this?