Medical Benefits and Possible Drawbacks

Lobster is a lean, high-protein seafood that can support muscle maintenance, tissue repair and immune health, while supplying nutrients such as vitamin B12, selenium, zinc and omega-3 fatty acids. It is also classified as a lower-mercury seafood choice, making properly cooked lobster a suitable option for most people, including during pregnancy when eaten in recommended portions. However, lobster naturally contains a relatively high amount of dietary cholesterol and can be high in sodium, particularly when canned, processed, heavily salted or served with butter-rich sauces. It can also cause severe allergic reactions in people with shellfish allergies, and undercooked or poorly stored lobster may lead to foodborne illness. Overall, steamed, grilled or boiled lobster eaten occasionally without excessive butter or salt can form part of a balanced diet, but people with shellfish allergies, high blood pressure or medically prescribed sodium restrictions should avoid it or seek professional dietary advice.