Not without an allergist saying so. Crustaceans share tropomyosin as their dominant allergen, and the lobster and shrimp versions match closely enough at the antibody binding sites that cross reaction within the crustacean group is the rule rather than the exception. Most people diagnosed with a shrimp allergy are advised to avoid lobster, crab and crayfish as a set. Molluscs such as squid, clams and mussels are labelled as a different group and cross react less reliably, but that is also a question for testing, not for trying a plate.

The advice is no. Tomalley is the hepatopancreas, the organ that filters and processes what the lobster takes in, so contaminants concentrate there rather than in the tail and claws. The FDA issued an advisory against eating American lobster tomalley because it can carry paralytic shellfish poisoning toxins, which cooking does not break down, and Canadian and state health bodies give similar guidance. Eating the meat is fine on that count; it is specifically the green paste to leave.

It grades moderate, which sits between the clean white fish and the genuinely high histamine foods like aged cheese or cured fish. Lobster does not liberate your own histamine, so the entire question is freshness. Selling lobster live exists precisely because crustacean flesh degrades fast, and a lobster cooked live and eaten straight away is the lowest histamine form you can get. Pre-cooked meat, thawed frozen tails and anything held warm are where a histamine sensitive person runs into trouble.

Lobster grades clean on every FODMAP group: no fructans, no GOS, no excess fructose, no polyols, no lactose. In practice, the fermentable load in a lobster meal comes from what surrounds it, garlic butter, an onion heavy bisque base, or the bread it is served in. If lobster consistently upsets your gut, the crustacean protein and the accompaniments are far more likely culprits than any FODMAP in the meat.