I scraped out the dark green stuff and the cooked red roe, because I’m not a fan , and the plan had been lobster rolls. It makes sense that it was roe, other times the same cavity was filled with cooked red roe, now that I think about it.
I poached the lobster that had a bit of green left on it. It stayed greenish. I would have removed any roe when I cleaned it.
I poached the rest of the lobster separately, in another pan, in case it came in contact with the green liquid, to bring it up to 145 degrees, and serves it with butter and lemon.
It tasted fine. But not worth all the work and googling. 
