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avatar Agni Gauss
avatar Anthony Miller
115°F / 46°C - RAW TRANSLUCENT. 120°F / 49°C - BARELY WARM. 130°F / 54°C - JUST SETTING. 135°F / 57°C - PERFECT - IVORY SILKY. CHEFS. 140°F / 60°C - STILL EXCELLENT. 150°F / 66°C - FIRMING. 160°F / 71°C - OVERCOOKED. 185°F / 85°C - DESTROYED.

115°F / 46°C - RAW TRANSLUCENT. 120°F / 49°C - BARELY WARM. 130°F / 54°C - JUST SETTING. 135°F / 57°C - PERFECT - IVORY SILKY. CHEFS. 140°F / 60°C - STILL EXCELLENT. 150°F / 66°C - FIRMING. 160°F / 71°C - OVERCOOKED. 185°F / 85°C - DESTROYED.

avatar Olivia Veqqie
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WHAT WOULD YOU REMOVE LOBSTER MAC N CHEESE CORN ON COB SHRIMP STEAK ASPARAGUS

WHAT WOULD YOU REMOVE LOBSTER MAC N CHEESE CORN ON COB SHRIMP STEAK ASPARAGUS

avatar Isabella Lewis
2 The University of Maine's Lobster Institute estimated the odds of finding a calico lobster are 1 in 30 million. r/RealLifeShinies There seem to be so many rare lobsters. I wonder what this little critter would look like cooked and in a juicy lobster roll. Mmm... lobster rolls..

2 The University of Maine's Lobster Institute estimated the odds of finding a calico lobster are 1 in 30 million. r/RealLifeShinies There seem to be so many rare lobsters. I wonder what this little critter would look like cooked and in a juicy lobster roll. Mmm... lobster rolls..

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