Can you eat a dead blue lobster?

Generally, whether a dead blue lobster is edible depends on the time of death and its storage conditions. If in doubt or if discomfort occurs after consumption, it is recommended to seek medical attention promptly. The detailed analysis is as follows:

If the blue lobster has been dead for less than one hour and has been stored continuously at a refrigerated temperature of 0–4°C, it may still be safe to consume. Such conditions effectively inhibit bacterial growth. If inspection shows that the shell is intact and glossy, the flesh firm and elastic, and there is no foul odor, removing the digestive tract and internal organs followed by thorough cooking—until the shell turns red and the meat is fully cooked—can reduce potential risks.

If the blue lobster died more than one hour ago at room temperature, or was not properly refrigerated after death, it should not be consumed. At room temperature, bacteria multiply rapidly in the lobster's body and produce toxins, which are difficult to destroy through cooking. Even if the appearance seems normal, consuming such lobster may cause gastrointestinal discomfort. If the shell appears dull, the flesh feels soft, or there is an unpleasant smell, the lobster should be discarded immediately.

When purchasing, always choose live lobsters. After bringing them home, gently rinse with clean water, place them in a ventilated container in a cool location, periodically mist with water to maintain moisture, and cook and consume as soon as possible to ensure freshness and safety.