Lobster

Choking risk

Lobster is a moderate choking risk for babies, since the meat is firm and chewy and stray shell bits are hard.

Pick out all shell and cartilage, then finely chop or flake the meat into a soft dish. See how to serve for age-by-age prep.

Allergens

Lobster is shellfish - the crustacean side of the family, the same group as shrimp and crab - and shellfish is a common food allergen. There's no reason to delay it, though: waiting doesn't prevent allergies, and allergens can start alongside other solids from around 6 months.^[2]

The family lines matter here: fish and shellfish are separate allergens, and within shellfish, crustaceans and mollusks are separate groups too - so doing fine with salmon or with mussels doesn't tell you anything about lobster. Crustaceans do often cross-react with each other, so a known shrimp or crab allergy is a reason to talk to your pediatrician before trying lobster.

If your baby has severe eczema or an existing food allergy, check with your pediatrician before starting allergens.

Start with about 1/4 teaspoon of well-cooked, finely chopped lobster mixed into a familiar food, earlier in the day, not near bedtime. Wait 10 minutes, and if all looks well, carry on with the meal. Watch for a reaction over the next couple of hours. Build up gradually from there, and keep lobster - or another crustacean, like shrimp - in the diet a few times a week.^[3]

If baby refuses

The chewy texture is the usual sticking point. Chop it finely and stir it into mashed potato, avocado, or a mild sauce, where the texture disappears into something softer. Keep offering it now and then - tastes change with repeat tries.

Food safety

Cook lobster to 145°F, until the meat is white and opaque, and never serve it raw. Raw shellfish can carry Vibrio bacteria that make babies very ill.^[4]