How is the texture of overcooked lobster typically described?
Answer
Tough and stringy
Understanding the textural difference between undercooked and overcooked lobster is crucial for achieving culinary success. Undercooked meat suffers from a lack of structural integrity, resulting in a soft, gummy texture because proteins have not bound together. Overcooked meat, however, experiences the opposite extreme: the proteins bind too tightly under prolonged heat exposure, which causes them to seize up and expel excessive moisture. This dehydration and over-binding results in flesh that is significantly tough, dry, and often pulls apart into thin, stringy strands that resist chewing. It is the opposite state of the undercooked gummy chew.
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