What temperature range is favored by chefs aiming for a more succulent, slightly less firm lobster texture?
Answer
Between $135^{\circ}\text{F}$ to $140^{\circ}\text{F}$.
While $180^{\circ}\text{F}$ ensures the proteins are completely opaque, chefs prioritizing a supremely succulent texture often choose to stop cooking closer to the $135^{\circ}\text{F}$ to $140^{\circ}\text{F}$ range. They rely on the principle of carryover cooking—the residual heat retained by the meat after removal from the source—to complete the final stages of protein setting. This technique prevents the meat from overshooting the desired tenderness threshold, resulting in a softer bite while still being safely cooked.
Related Questions
What mechanical result occurs when lobster proteins are overcooked?What is the advantage of Steaming lobster over Boiling, according to method comparison?How does a large stockpot affect the *actual* cooking time compared to a small pot when steaming?What internal temperature signifies fully set lobster proteins ($180^{\circ}\text{F}$)?What temperature range is favored by chefs aiming for a more succulent, slightly less firm lobster texture?What visual cue indicates the lobster shell is properly cooked?Why do hard-shell lobsters require a longer cooking time than soft-shell lobsters?What texture results if lobster meat is undercooked?Which popular cooking method introduces smoke and char flavor to lobster?How does tough, rubbery lobster texture affect its natural flavor profile?What is the purpose of allowing cooked lobster to rest briefly off the heat before serving?