Can You Eat Lobster While Pregnant?
Yes — fully cooked lobster is a low-mercury shellfish and safe to enjoy in pregnancy.
The full answer
Lobster is low in mercury and counts toward the 8–12 oz (about 2–3 servings) of low-mercury seafood recommended each week in pregnancy, supplying protein, omega-3s, and minerals like zinc and selenium. The only firm rule is that it must be fully cooked: lobster meat turns opaque and white, and the shell turns bright red, when it's done (about 145°F/63°C). Raw or undercooked shellfish can carry bacteria and viruses that cause food poisoning, which is harder going in pregnancy. Chilled, pre-cooked lobster should be reheated until steaming hot. Lobster in a roll, bisque, or hot dish — made with properly cooked meat — is a healthy, safe choice.
How to eat lobster safely
- Cook until the meat is opaque/white and the shell bright red (≈145°F/63°C)
- Reheat chilled pre-cooked lobster until steaming hot
- Counts toward ~8–12 oz low-mercury seafood per week
When to avoid: Avoid raw or undercooked lobster and any shellfish that smells off or has been left at room temperature.
Pregnancy food-safety basics
Most “can I have this?” questions in pregnancy come down to four things. Listeria — a bacterium that survives the fridge — is why chilled ready-to-eat meats, pâté, and mould-ripened soft cheeses are heated or avoided. Mercury is why certain fish are limited. Caffeine is capped at about 200 mg a day. And alcohol is best avoided entirely, as no safe amount is known. Cooking food until it’s steaming hot kills listeria and most other bugs, which is why “heat until steaming” solves so many of these questions.
For the full picture, see our pregnancy safety guide, and track your pregnancy with the How Far Along Am I? calculator and the week-by-week guide.
Frequently asked questions
- Can you eat lobster while pregnant?
- Yes — fully cooked lobster is a low-mercury shellfish and safe to enjoy in pregnancy. Lobster is low in mercury and counts toward the 8–12 oz (about 2–3 servings) of low-mercury seafood recommended each week in pregnancy, supplying protein, omega-3s, and minerals like zinc and selenium. The only firm rule is that it must be fully cooked: lobster meat turns opaque and white, and the shell turns bright red, when it's done (about 145°F/63°C). Raw or undercooked shellfish can carry bacteria and viruses that cause food poisoning, which is harder going in pregnancy. Chilled, pre-cooked lobster should be reheated until steaming hot. Lobster in a roll, bisque, or hot dish — made with properly cooked meat — is a healthy, safe choice.
- Why is lobster considered safe in pregnancy?
- Lobster is low in mercury and counts toward the 8–12 oz (about 2–3 servings) of low-mercury seafood recommended each week in pregnancy, supplying protein, omega-3s, and minerals like zinc and selenium. The only firm rule is that it must be fully cooked: lobster meat turns opaque and white, and the shell turns bright red, when it's done (about 145°F/63°C). Raw or undercooked shellfish can carry bacteria and viruses that cause food poisoning, which is harder going in pregnancy. Chilled, pre-cooked lobster should be reheated until steaming hot. Lobster in a roll, bisque, or hot dish — made with properly cooked meat — is a healthy, safe choice.
- When should I avoid lobster during pregnancy?
- Avoid raw or undercooked lobster and any shellfish that smells off or has been left at room temperature.