u003cspan style=u0022font-size: revert; color: var(u002du002dwpu002du002dpresetu002du002dcoloru002du002dforeground); font-family: var(u002du002dwpu002du002dpresetu002du002dfont-familyu002du002dsystem-sans-serif);u0022u003eThe white coating you sometimes see on cooked lobster is actually a protein called albumin. Albumin is present in the lobster's flesh and becomes solid when it is cooked. When lobster is cooked, especially if it is cooked rapidly or at high temperatures, the heat causes the albumin to coagulate and form a white coating on the surface of the meat. It's perfectly safe to eat and doesn't indicate anything wrong with the lobsteru003c/spanu003e - and can be wiped away with a warm, moist towel.