If using a skewer, what color should the juices run to confirm full cooking?
Answer
Clear or opaque white
A practical, non-thermometer method for checking doneness involves piercing the thickest part of the tail meat with a skewer or small knife and observing the expelled liquid. If the lobster is undercooked, the internal moisture that runs out will be clear, reflecting the transparency of the unset proteins within. Conversely, once the protein structure has successfully coagulated due to sufficient heat, the juices expelled will appear cloudy or take on an opaque white hue. The appearance of clear juices is a direct signal that the heat has not sufficiently penetrated or transformed the center of the meat, indicating a need for continued cooking to ensure quality and palatability.
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