What is the minimum internal cooking temperature for a whole lobster?

The minimum internal cooking temperature for a whole lobster is 145°F (63°C). Cooking seafood, especially shellfish like lobster, to this temperature is crucial for both food safety and optimal flavor. At this temperature, harmful bacteria and pathogens that can be present in undercooked seafood are effectively eliminated, reducing the risk of foodborne illness. Additionally, cooking lobster to this temperature ensures that the meat is tender and not rubbery, preserving the desired texture and taste.

When cooking a whole lobster, it is best to use a food thermometer inserted into the thickest part of the meat, typically the tail or claw, to ensure it reaches this safe internal temperature. Proper cooking techniques, such as boiling or steaming, help achieve both safety and culinary quality when preparing lobster.