Final answer:
The minimum internal temperature for lobster is 145°F. This ensures the lobster is safe for consumption by killing off harmful bacteria, and it should be confirmed with a food thermometer in the thickest part of its tail.
Step-by-step explanation:
The minimum internal temperature for lobster is 145°F. This ensures the lobster is safe for consumption by killing off harmful bacteria, and it should be confirmed with a food thermometer in the thickest part of its tail.
The minimum internal temperature for cooking lobster to ensure it is safe to eat, according to food safety guidelines, is 145°F. Reaching this temperature ensures that harmful bacteria are killed, making the lobster safe for consumption. Lobsters should be cooked until they are a bright red color, and juices run clear, and the meat is firm to the touch. Remember, undercooked lobster can be a health risk, while overcooking can make the meat tough.
When preparing lobster, it is essential to maintain proper hygiene and cooking practices. Lobster can be boiled, steamed, grilled, or baked, but regardless of the cooking method, a food thermometer should be used to check the internal temperature. For a whole lobster, the thermometer should be inserted into the thickest part of the tail.