Thermal death times were determined for Listeria monocytogenes in cooked lobster meat. Lobster meat was inoculated with 107 cells of L. monocytogenes per g prior to distributing 25 g into pouches. The observed D values at 51.6, 54.4, 57.2, 60.0, and 62.7°C were 97.0, 55.0, 8.30, 2.39, and 1.06 min, respectively, with a z value of 5.0°C. The results of this study would be beneficial to the lobster processing industry by providing useful information upon which to develop parameters for pasteurization to effectively eliminate L. monocytogenes.