What concept allows chefs to pull lobster off the heat slightly early?

Answer

Carryover cooking

In professional culinary settings, especially when dealing with large items like freshly steamed lobster, an important principle known as carryover cooking must be factored into timing. This phenomenon describes the continued rise in internal temperature that occurs even after the food item has been removed from the direct heat source, such as a stove or steamer. The residual heat retained within the thick shell and the meat itself continues to penetrate inward for several minutes during the resting phase. Chefs often strategically undercook the lobster slightly—leaving just a hint of glassiness—because they anticipate this residual heat will complete the protein coagulation process perfectly during resting, thus avoiding the risk of overcooking the already done outer layers into a tough consistency.

What concept allows chefs to pull lobster off the heat slightly early?

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