Langosta

Yes. While lobster can be soft and tender, it can also be chewy, round, and slippery, which are qualities that can increase choking risk. To reduce the risk, ensure that the shell is fully removed, consider boiling or steaming the lobster to help the meat stay tender, and prepare and serve lobster in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Lobster is a type of crustacean shellfish, which is classified as a common allergen by the World Health Organization. Individuals with lobster allergy are more likely to experience reactions to other shellfish in the crustacean shellfish family (crawfish, crab, shrimp, prawn) and, to a lesser degree, the mollusk shellfish family (clam, mussel, octopus, oyster, scallop, snail, squid) families. Interestingly, crustacean shellfish allergy commonly develops in adulthood, and for those who develop it in childhood, most will not outgrow it. If you suspect baby may be allergic to shellfish, consult an allergist before introducing lobster. 

Being allergic to shellfish doesn’t mean that an individual will also have a finned fish allergy, as they are not closely related. However, you may need to be careful about the risk of shellfish proteins cross contaminating finned fish and other seafood, as they are often prepared in the same facilities using shared tools and cooking materials.

Some lobster may be preserved with sulfites. While sulfites are not a common allergen, certain individuals, particularly those with asthma, can have allergy-like reactions to added sulfites.  If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite to name a few.

As you would do with all new allergens, introduce lobster by serving a small quantity at first, and watch closely for signs of any adverse reaction. If all goes well, gradually increase the quantity over future meals.

Once successfully introduced into the diet, common food allergens like crustacean shellfish should be ingested regularly (at least once weekly, if possible) throughout the toddler years. However, as the crustacean shellfish are closely related, it is not necessary to serve each different variety of shellfish separately - simply serve what is most accessible to you locally.

Yes. Lobster offers protein and omega-3 fatty acids, as well as calcium, choline, magnesium, potassium, selenium, zinc, and vitamins B6 and B12. Together, these nutrients support baby’s growth, development, bone density, brain function, electrolyte balance, taste perception, metabolism, immunity, and more.

Lobster can contain low to moderate amounts of mercury, depending on where it lived. Mercury is a heavy metal that is present in most fish and shellfish to varying degrees and, when consumed in excess, can negatively impact a child’s neurodevelopment. To minimize baby’s exposure to mercury from fish and shellfish, serve as part of a balanced diet over time.

It can be, but it depends on the variety, brand, and preparation style. While lobster can be high in sodium, the amount of sodium that babies eat tends to be low as they learn the skills to feed themselves, and some sodium is important for supporting baby’s electrolyte balance, hydration, and movement.

There is no age at which eating lobster tomalley is without risk, so whether or when to serve it is a personal decision for which you must calculate risk. The hepatopancreatic organ, also known as lobster paste or tomalley, tends to accumulate whatever toxins or contaminants that exist in the lobster’s environment, so many health advisory groups strongly recommend that people of all ages avoid consuming this organ. If where you live offers more specific guidance for when adults and children can eat lobster tomalley based on conditions specific to that region, feel free to defer to those recommendations.

There is no age at which eating raw lobster is without risk, so whether or when to serve it is a personal decision for which you must make an informed decision in the context of your child. Raw lobster poses a high risk of foodborne illness, with more risk of severe symptoms in babies. Cooking shellfish like lobster to an internal temperature of 145 F (63 C) helps to kill concerning bacteria in the food.