Lobster
Cooked lobster is safe during pregnancy and low in mercury. It's almost always sold or served already cooked, so the main considerations are freshness and hygiene rather than cooking status.
Lobster is safe to eat during pregnancy when properly cooked, and provides protein, vitamin B12, zinc, and selenium. It is low in mercury compared with large predatory fish, so it doesn't carry the same portion restrictions as species like swordfish or tuna. Live lobster should always be cooked thoroughly before eating — never eaten raw. Dressed or pre-cooked lobster from a supermarket or fishmonger is safe as long as it's been stored chilled and eaten within its use-by date. As with other seafood, be cautious with lobster that has been sitting out at room temperature, such as at a buffet or seafood platter.
What to be aware of
- Make sure lobster is cooked thoroughly — never eat it raw.
- Buy from a reputable fishmonger and check use-by dates on pre-cooked or dressed lobster.
- Avoid lobster that has been sitting out at room temperature, such as at a buffet.
- Reheat any pre-cooked lobster until piping hot throughout if serving it hot.
- Lobster's low mercury content means it doesn't need the same strict portion limits as high-mercury fish, but still eat seafood generally as part of a varied diet.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
US guidance
The FDA lists lobster among its 'best choices' seafood category for pregnancy due to its low mercury level.