Claw, Tail or Tomalley?

I just came back from a great trip to New England.  A good friend got married on Cape Cod. On the way I had clam chowder, Sam Adams Boston Lager, and the obligatory lobster roll in Boston.  This one was packed with claw meat.  Others I've had have seemed to be a mix of claw and tail.

Talking about this with someone at the wedding, I realized that people usually prefer either end of the lobster.  A few souls prefer the center though. People sometimes talk about how much they love tomalley or the mushy liver of the lobster.  I've never understood this fascination or acquired a taste for it.  Can someone out there explain this to me?