Are lobsters safe to eat? Your essential guide to seafood safety

December 2, 2025 •

3 min read

According to the FDA, properly cooked lobster is considered a safe and healthy protein source, provided it is handled correctly. However, consuming raw or improperly prepared lobster can pose significant health risks, including foodborne illnesses caused by harmful bacteria.

Quick Summary

Cooked lobster is a safe delicacy if properly handled and prepared. Risks include foodborne illnesses from bacteria like Vibrio if undercooked, shellfish allergies, and potential heavy metal accumulation in the tomalley.

Key Points

Thoroughly Cook Lobster: Raw or undercooked lobster can contain harmful bacteria and parasites, which are eliminated by cooking until the meat is opaque and firm.
Buy from Reputable Sources: Purchase live lobsters from a licensed dealer and check for signs of freshness, such as active leg or tail movement.
Cook Promptly: Lobsters are highly perishable after death, so cook them quickly if they die in storage to avoid rapid spoilage and bacterial growth.
Limit Tomalley Intake: The green substance known as tomalley can accumulate contaminants and should be consumed in moderation, or discarded entirely by vulnerable groups.
Be Aware of Allergies: Shellfish is a common allergen that can cause severe reactions. Anyone with a shellfish allergy must avoid lobster.
Low Mercury Content: The FDA classifies lobster as a low-mercury seafood, making it a safe option for consumption in moderation.

The Importance of Proper Cooking and Handling

Eating lobster is generally considered safe and healthy, but the key to a safe and delicious meal lies in proper preparation. Raw and undercooked lobsters can harbor bacteria and parasites that pose a serious health risk. Cooking the lobster thoroughly is the most effective way to eliminate these pathogens.

Risks Associated with Improperly Prepared Lobster

Undercooked lobster can contain various harmful microorganisms, including species of Vibrio, Listeria monocytogenes, and Salmonella. Consumption of these pathogens can lead to foodborne illnesses with symptoms ranging from diarrhea and vomiting to more severe, and occasionally lethal, infections. Furthermore, raw lobster can carry tapeworms and roundworms, which are parasitic risks that cooking helps to neutralize. For this reason, consuming raw lobster is strongly discouraged unless it is specifically prepared as “sashimi-grade” by trusted experts, though even this carries some risk.

Selecting and Storing for Safety

To ensure the freshest and safest lobster, follow these guidelines:

Purchase from Reputable Sources: Buy live lobsters from licensed and trusted vendors with proper handling procedures.
Verify Freshness: Live lobsters should show movement in their legs or curl their tail when handled. A sluggish or dead lobster should be cooked promptly or discarded, as they spoil rapidly.
Store Properly: Keep live lobsters in a cool, damp environment, such as the refrigerator covered with a wet cloth, but never in fresh water. Cook them on the day of purchase for best quality. Store cooked lobster meat in the refrigerator for no more than 3–4 days.
Prevent Cross-Contamination: After handling raw lobster, wash hands and all surfaces thoroughly with warm, soapy water before preparing other foods.

Specific Safety Concerns: Mercury, Tomalley, and Allergies

Beyond proper cooking, several other factors contribute to the overall safety of consuming lobster.

Mercury and Environmental Contaminants

Lobster is classified by the U.S. Food and Drug Administration (FDA) as a low-mercury seafood, making it a safe choice for most people, including pregnant women, when consumed in moderation. The FDA recommends eating two to three servings per week of low-mercury fish. However, some studies have noted the presence of per- and poly-fluoroalkyl substances (PFAS) in certain coastal regions, which can accumulate in shellfish like lobster.

The Tomalley and Other Inedible Parts

The green substance found in a lobster's carapace is the tomalley, which functions as the liver and pancreas. While some consider it a delicacy, it can accumulate environmental contaminants, including domoic acid and other pollutants. Health Canada advises limiting the consumption of tomalley, and some health agencies recommend removing and discarding it entirely, especially for pregnant women and children. The digestive vein (or tract) that runs along the tail meat should also be removed before eating.

Shellfish Allergies

Shellfish are among the most common food allergens and can cause a range of reactions from mild itching and hives to severe, life-threatening anaphylaxis. If you have a known shellfish allergy, you must avoid lobster completely. Cross-reactivity with other crustaceans and mollusks is also possible due to similar proteins.

Comparison: Safe vs. Unsafe Lobster Preparation


Aspect	Safe Preparation	Unsafe Preparation
Source	Purchased live from a licensed, reputable vendor.	Purchased dead with unknown origin, especially if odor is present.
Condition	Cooked immediately while still alive, or promptly after a confirmed recent death.	Died long before cooking, showing sluggish behavior or no movement.
Cooking	Cooked to an internal temperature of 145°F, with meat becoming opaque and firm.	Consumed raw, marinated (ceviche-style) without heat, or undercooked.
Contaminants	Low risk for mercury in meat, tomalley discarded.	High risk of bacterial and parasitic contamination.
Consumption	Enjoying the tail and claw meat, discarding tomalley and digestive tract.	Eating raw meat or consuming the tomalley in large amounts.

Conclusion: Savor Lobster Safely

Lobster can be a safe and nutritious addition to your diet when proper precautions are taken. Sourcing fresh, lively lobsters from a trusted supplier is the first step. The most critical safety measure is to cook the lobster thoroughly, ensuring the meat is opaque and firm. While lobster meat itself is a low-mercury food, the tomalley should be consumed in limited quantities or avoided to minimize exposure to potential contaminants. Awareness of shellfish allergies and careful handling throughout the preparation process will ensure you can enjoy this culinary delight with confidence and peace of mind.

Learn more about general seafood safety guidelines on the official FDA website: https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely.

Frequently Asked Questions

No, it is generally not safe to eat raw lobster. Lobsters can carry harmful bacteria and parasites that are only destroyed through proper cooking.

A properly cooked lobster will have a bright red shell and its meat will be opaque and firm. You can also use a food thermometer to ensure the internal temperature has reached 145°F.

Yes, but only if it died very recently, within about 24 hours. Lobsters spoil rapidly after death, so if you did not witness its death, or if it shows signs of odor or limpness, it should be discarded.

The green substance is the tomalley, which serves as the lobster's liver and pancreas. It can accumulate contaminants and is not recommended for consumption by children or pregnant women.

According to the FDA, lobster has low mercury levels, similar to other shellfish like shrimp and crab. It is safe to consume in moderation as part of a varied seafood diet.

Yes, shellfish is a very common food allergen, and an allergy to lobster can develop even in adulthood. Always avoid lobster if you have a known shellfish allergy.

Store live lobsters in a cool, dark place like the refrigerator. Keep them moist by covering with a damp cloth, but do not place them directly in fresh water, as this will kill them.