CONCORD, N.H. -- The state is advising consumers not to eat a certain part of lobsters because of concerns about red tide.

The state Department of Environmental Services said that consumers shouldn't eat tomalley, the soft, green substance found in the cavity of the lobster. Health officials said that other lobster meat -- including meat from claws, tails, legs and the body -- is safe to eat.

Blooms of red tide have forced the state to close shellfishing beds in some areas of the New England coast. Officials said lobsters accumulate the red tide toxin in their tomalley, which acts as a liver or pancreas. The toxin does not transfer into the meat of the lobster.

The advisory was prompted after tests were conducted on lobsters collected Thursday from the Isles of Shoals. Maine officials reported elevated levels of red tide toxin in tomalley from some locations earlier in the week and also issued an advisory Friday.

"This serves as a reminder that there are certain precautions we all need to take regarding food safety," said Dr. Jose Montero, director of the Division of Public Health Services at the Department of Health and Human Services.

New Hampshire tidal waters were closed to clam, oyster, and mussel harvesting in May of this year because of particularly high levels of red tide.

Symptoms of red tide, or paralytic shellfish poisoning, include tingling, burning, numbness, drowsiness, incoherent speech and respiratory paralysis. Symptoms usually appear within two hours of consumption and can last a few days. In severe cases, it can cause death, but patients typically make a full recovery with prompt medical attention.