It's killing me but I can no longer eat lobster. I am allergic! I can't even cook it. The fumes make me tear and choke. Have any of you ever temped lobster tail to tell when it is done? In other words, at what temp is a lobster tail perfectly cooked, i.e. opaque?
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I don't have an answer for you, but as an aside is shrimp the same with you now? I ask because my mom developed an allergy to shrimp later in life but not lobster (but she's too nervous to try lobster any more). I fear this may be inherited, and I could eat my weight in shrimp & lobster so I'm nervous about my own seafood future. -
Thermoworks is usually pretty close with their recommendations: https://blog.thermoworks.com/2014/02...tures-seafood/
And here's what the Food Lab has to say: https://www.seriouseats.com/2013/05/...k-lobster.htmlComment
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I’m surprised they recommend 140*, I’ve both steamed and grilled lobster. Generally when the flesh turns opaque I generally pull it, like 10-15 minutes depending on the size (same as shrimp). You definately don’t want to over cook or you end up with shoe leather. I think 140* gets borderline, 130-135* for the win.Comment
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Id second this. I personally dont really like lobster but my wife and 2.5 year old (expensive) son love it. We have been broiling it recently with the weather up here. Whole foods has had some really nice "fresh" tails. I usually pull it at 130 and the residual heat brings it up to around 135 then drop some (more) butter on it
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my wife’s been going through the same thing for years. She had a meal that was bad Alaskan King Crab. Instant allergy to all kinds of shellfish. Hasn’t been able to have crab, lobster, shrimp ever since then. Fish or mollusks no problem. I think its the chitin in the shell and internal bone like stuff that she has the allergy to. Lesson learned. If it doesn’t taste right don’t continue to eat it. And, ifyou develop this allergy you’ll have to cut down on bugs too🕷ðŸðŸ¦‚. It doesn’t appear to get better over time. Sandi had the bad crab in 1979 and she still has the allergy
best regards,
jim
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I cant imagine not being able to have shell fish. I always cook lobster by sight, until opaque. Ill temp it next time. BTW try this, its not lobster, but it will remind you of it a bit. https://www.youtube.com/watch?v=vvu-WlIE5C8Comment
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Met him twice. He is the real deal, it's not an act. He can wear a chuck wagon OUT, and is a genuinely nice fellow. Meathead
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Nothing like "Surf and Turf"
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If I recall it was 135° but that’s really looking back. I’m sorry I don’t have a definite answer.
Huskee What exactly do you mean by Later in life?Comment
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Huskee yes but my attention span failed. My mind had already moved to the next song. Great tune yes. Seriously though a buddy of mine is deatly allergic to crab and I think shrimp too. Es no bueno. We practically had to clear the kitchen for him when seafood was around.
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If temp is so critical?
Has anyone ever tried to sous vide a Lobster?
Seems like it would be a perfect method?
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I have to agree with you Meathead before I found your website I would either be trying to eat shoe leather or the meat would be too undercooked to eat. Now that I have a good instant read thermometer and know how to use it I never have an issue with undercooked meat however I still sometimes mis-time my checking with the thermometer and end up with slightly overcooked meat but have not turned into shoe leather in a really long time. Oh well those are the things we deal with I guess, all we can do is keep trying to get better.Comment
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Meathead here it is straight out of my old textbook. Notice the empty space next to lobster.
Note these are older temps/guidelines. Not as handy as my magnet 😀That's all I got.
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Hi I have seen it as low as 115F a typical range of 130-145F with outliers of 175F, which I personally think is way off.
I know it doesn't like to be "held" for long once cooked as it can get soft / pasty.
So my suggestion is to aim for 120F initially and then monitor, taking a real hard look if it heads past 140FComment
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