What internal temperature should the thickest part of the lobster tail reach?

Answer

180 degrees Fahrenheit

When attempting to gauge doneness precisely, especially in thicker sections of the lobster tail, using a calibrated thermometer provides the most accurate assessment. For the lobster meat to be considered fully set and to achieve the desired firm texture, the internal temperature registered at the thickest point must reach approximately 180 degrees Fahrenheit. Failing to reach this temperature threshold means that the necessary thermal changes within the muscle structure, specifically the complete denaturation and coagulation of proteins, have not occurred throughout the entire mass. This lack of sufficient internal heat directly correlates with the undesirable undercooked qualities such as translucence and a gummy mouthfeel.

What internal temperature should the thickest part of the lobster tail reach?

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