What textural characteristic results if lobster meat is steamed or boiled for too long?
Answer
Tough, rubbery, and significantly drier
Overcooking is considered the foremost culinary error when preparing lobster via boiling or steaming, directly impacting the desirable texture. Excessive heat causes the protein fibers within the meat to contract too tightly. This over-contraction leads to a final product that is texturally compromised, manifesting as meat that is tough and rubbery to the bite, and excessively dry. The ideal texture involves a balance where the meat yields slightly when pressed but still retains that signature level of firmness and resistance.
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