Pregnant women can eat lobster, but it should be in moderation and the taste should be as light as possible.

Lobster is a kind of seafood. The content of zinc, iodine, selenium and other trace elements in shrimp meat is higher than that of other foods. Lobster meat is not only white and tender, but also delicious, high in protein, low in fat and rich in nutrients. Usually pregnant women can eat lobster, but it should be in moderation. It is better to steam it with lighter seasonings. If you have to eat spicy shrimp, you should also control the amount. 5-10 lobsters are enough, no more.

The "Dietary Guidelines for Pregnant Women" recommends supplementing folic acid, eating iron-rich foods, and choosing iodized salt; moderately increasing the intake of milk, fish, poultry, eggs, and lean meat in the second and third trimesters of pregnancy; moderately Exercise and gain weight appropriately; refrain from smoking and drinking, stay in a good mood, and actively prepare for breastfeeding.

Recipes during pregnancy:

Recommended during pregnancy: Stir-fried shrimp with lettuce, roasted chicken wings with taro, mushroom soup, and pasta with broccoli and shrimp.

First trimester 1-12 weeks: celery, cashew nut and shrimp, yam, corn, lotus root and pork ribs soup, milk and sweet potato puree.

Second trimester 13-27 weeks: Mushroom and chicken porridge, walnut and red date rice porridge.

Third trimester 28-40 weeks: apple crucian carp soup, rouge winter melon balls, walnut corn milk, cordyceps flower and pig's trotters soup.

Reference for the above content: People's Daily Online - Pregnant women ate spicy crayfish to make an oolong mistake and mistook diarrhea for labor

Reference for the above content: People's Daily Online - What do you know about diet during pregnancy