For those who keep kosher, following the Jewish dietary laws can involve making difficult choices. Pork shellfish and mixing meat and dairy are prohibited. But what about indulging in delicious lobster? Is this decadent crustacean kosher or treif (forbidden)? Let’s dive into the complex rules around shellfish and kashrut.
The Kosher Dietary Laws
Keeping kosher isn’t just a lifestyle it’s a spiritual practice rooted in biblical commandments. The kosher diet derives from instructions in the Torah and clarifications in the Talmud.
The core kosher regulations are:
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Certain mammals must chew cud and have cloven hooves to be consumed, like cows and sheep. Pigs are forbidden.
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Only fish with fins and scales are approved, like salmon and tuna. Shellfish is not kosher.
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Birds of prey and scavengers are prohibited. Kosher options include chicken, turkey, and duck.
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Meat and dairy cannot be mixed or prepared together. They must be kept separate.
In addition, kosher food must be prepared according to specific guidelines under rabbinic supervision. Now let’s look at how this applies to lobster.
Lobster’s Forbidden Status
Lobster is one of the most coveted non-kosher foods that observant Jews wish they could sample. But unfortunately, this tender tail-flapping crustacean is 100% treif.
As a shellfish that lacks fins and scales, lobster violates the biblical kosher laws in Leviticus 11:9-12. Only aquatic creatures with fins and scales are approved for consumption.
This means indulging in butter-drenched lobster rolls, lobster bisque, and freshly steamed lobster is off limits for kosher Jews. No exceptions.
Why is Shellfish Forbidden?
But why is shellfish like lobster, shrimp, crab, and oysters singled out as unkosher?
Some possible reasons that Jewish scholars have proposed over the centuries:
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They are “bottom feeders” seen as dirty scavengers.
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There were health risks associated with shellfish when the laws were written.
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They are symbolic of indulgent luxury or excess.
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Shellfish blur lines as they live in water but aren’t fish.
Regardless of the rationale, restraint from lobster and shellfish signifies spiritual discipline and an act of faith for observant Jews.
Can Jews Eat Imitation Crab and Lobster?
What about “kosher-style” versions of forbidden foods like imitation crab and lobster legs? They contain no actual shellfish, instead using fish, vegetables, and chemicals to mimic the taste and texture.
Most rabbis prohibit these products, as they are designed to replicate treif items. Eating them may violate the spirit of keeping kosher, even if they meet technical requirements. Some Jews will eat imitation shellfish, but it remains controversial.
Other Non-Kosher Seafood
Lobster is far from the only popular seafood that’s off the kosher menu. Here are other common forbidden foods from the water:
- Shrimp
- Crab
- Clams
- Oysters
- Squid
- Octopus
- Conch
- Mussels
- Scallops
For kosher consumers, this really limits seafood choices. Sticking to fish like salmon, tuna and tilapia ensures keeping kosher diets.
Final Thoughts
So can observant Jews partake in delectable lobster? Unfortunately, no. The complex biblical laws of kashrut expressly forbid lobster and all shellfish, no matter how enticing they may seem.
The sacrifice of not eating forbidden foods represents an act of faith and discipline. But for many, lobster remains the ultimate kosher temptation.
Suzy Weiss explains the rules of keeping kosher. Ish.
No one should eat pigs. About that, the Jews got it absolutely right. Pigs are as smart as a toddler, and should never be eaten by anyone.
They got it largely right in the world of fish, too. Jews can only eat fish with fins and scales, which means no octopi. In the beginning, if something went wrong, I think we’d be living in an octopus’s world.
There are rules for Jews called Kashrut that say what they can and can’t eat and how they should eat it. As I read about the rules for kosher eating, I loved how many of them were early animal rights laws. For example, a kosher slaughter needs a special butcher who kills the animal quickly and humanely. That law came from a time when people didn’t have refrigerators and animals were often killed slowly and eaten limb by limb over the course of several days. Kosher laws of butchering were a response to that vile cruelty. In Judaism, vegetarianism is a legitimate spiritual goal to strive for.
When I say I like these rules and think they make sense, I don’t mean shellfish. No. No, sir.
I was once in New Zealand for three days. I ate green mussels for lunch and dinner, obviously. But also for breakfast.
Then there’s the matter of my mom’s cooking. My mom makes the best goddamn shellfish in San Francisco. The brown butter scallops. The dilly shrimp. When I was 22 and moved back to my hometown after college, I worked hard to keep my life separate and on my own. I moved across town and made fun new friends at work at the San Francisco Chronicle. My mom’s shrimp stir fry was the only reason I ever went back to the old kitchen table on a Sunday night. I would eat the leftovers and say, “Okay, my week was good. How was yours?”
I couldn’t find any pictures of Ma making shrimp, but here are some pictures of her making flaming plum pudding every year to show you how good she is:
I said this would be my line in the sand when Bar and I first talked about living together in a more Jewish way. We called it: “Nellie’s heritage shrimp. ”.
Even as I started converting, I held on hard to that shrimp.
What changed was friendship. I have made close friends with observant Jews over the years, and I respect the ways they’re living. I want them to feel comfortable in our home. The way I trust has also changed. I can see how much Judaism gives me, so I’m willing to give it more of myself.
I made a new rule: I could eat treif (non-kosher food) anywhere else, but our house would stay as Jewish as possible. No pork enters these walls. And no shellfish.
It is actually the same rule that the Weiss girls grew up following, more or less. At first, I thought this rule was silly, but the longer I became Jewish and lived as a Jew, the more sense it makes.
No one observed all of this Kosher chaos better than one Suzy Weiss.
Suzy is my future sister-in-law, future-boss and the New York Post’s finest cub reporter. She is also an expert in the art of eating kosher-ish, or being kosher socially. These rules are completely illogical and may even be hypocritical. They have nothing to do with Jewish law and everything to do with building a community.
Kosher Food Exposed: Debunking Myths and Clarifying Misconceptions with a Real Orthodox Jew
Are shellfish kosher?
The torpedo-shaped salmon meets the standards of a traditionally kosher fish, while the shell-encased shrimp with its legs does not. Use this comparison as your guide anytime you encounter an unfamiliar seafood. Beyond the technical definition, the Torah prohibits the overall consumption of shellfish like oysters, calling them “detestable.”
Is lobster high in low-density lipoprotein (LDL)?
Lobster is low in saturated fatty acids and rich in omega-3 fatty acids which are good for the heart and help lower cholesterol.
Are fish kosher in Judaism?
If you do opt for lobster bisque or shrimp tempura, be mindful around observant family or friends. Most importantly, embrace Judaism‘s beautiful food traditions that bring us together as a culture. The takeaway: fins and scales make a fish kosher-friendly, while shells, tentacles and legs do not.
Is meat Kosher?
For meat to be considered kosher, a person needs to slaughter it in a specific manner, known as shechita. A certified person, known as a shochet, should carry out the slaughter. People can only eat the forequarters of permitted animals, while they should soak the meat before eating to remove all traces of blood.