Title: Recommended Temperatures for Seafood | ThermoWorks
Headings: Our Recommended Temperatures for Seafood
Our Recommended Temperatures for Seafood
Temperature is Key to Cooking Seafood!
Salmon – 125°F
Halibut – 130°F
Lobster – 140°F
Scallops – 130°F
Shrimp – 120°F
Ahi Tuna – Rare – Below 115°F
A Word On Thermometers For Cooking Fish
More on Key Temperatures and Tools

Content: But like most all seafood, due to its tightly-bound muscle structure and lack of the lubricating fat that makes cooking meat a more forgiving process, lobster cookery can go wrong easily. You want to cook lobster just through. Cooking it too much makes for a rubbery, dry and unfortunate situation, and too little will result in an odd texture and undeveloped flavors. No matter how you cook you lobster, there seems to be agreement that lobster should be cooked to an internal temperature of 140°F, as measured in the tail. Whether you’re grilling lobster, or boiling or steaming it or homemade lobster rolls, keep an eye on that temp to avoid rubbery texture and to ensure tender, succulent lobster. Scallops – 130°F
Because scallops are a lean protein source they should be cooked quickly under high heat and require some fat (such as oil or butter) during cooking. Cook to 130°F internal temperature until the flesh is milky white, or opaque and firm. Shrimp – 120°F
Constriction is the tell-tale sign that you’ve overcooked your shrimp. The longer you cook them, the tighter and tougher they will get. Look for a change in color (light pink) and an internal temperature of 120°F to tell you when your shrimp are ready to come off the heat.