Lobster Thermidor Histamine Information

A dish of Lobster Thermidor, is primarily a combination of cooked lobster meat, egg yolks, and brandy or sherry, typically put back into a lobster shell. When considering the histamine impact of such a meal, one must firstly take into account the primary ingredient i.e., lobster. Essentially, all shellfish have a high histamine content, but it must be noted that the histamine levels can rise significantly in improperly stored seafood or seafood that is not fresh (1). Regarding the other ingredients, egg yolks are typically low in histamine. Alcohol, like brandy or sherry, can interfere with histamine degradation in the body because of its effect on the enzyme diamine oxidase (2). Hence, its effect, even when cooked, may slightly raise histamine levels. The dish itself does not contain ingredients that are known histamine liberators or foods that delay histamine breakdown. However, since Lobster Thermidor is usually served with a sauce, the histamine effect would also be dependent on the sauce ingredients used. It's also worth considering that while this dish is not naturally high in ingredients that lower histamine, some ingredients like olive oil, which might be used for cooking the lobster, could potentially have a mild impact on lowering histamine as they contain anti-inflammatory properties (3). However, this potentially beneficial effect is likely to be minor in the overall histamine impact of the dish. In summary, the central concern with Lobster Thermidor from a histamine perspective is the freshness and storage of the lobster, and the possible addition of alcohol. References: 1. Healthline (2019) Histamine and Histamine Intolerance 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 3. Cleland, L. G., James, M. J., & Proudman, S. M. (2003). The role of fish oils in the treatment of rheumatoid arthritis. Drugs, 63(9), 845-853.