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Cooking stuffed lobster to a temperature of 165°F for 15 seconds is important for food safety. This temperature ensures that any harmful bacteria or pathogens present in the seafood are effectively eliminated, reducing the risk of foodborne illness. Lobster, like other seafood, can harbor pathogens that thrive if the food is not cooked to the appropriate temperature.

The requirement for cooking stuffed seafood, such as lobster, to this temperature also takes into account the fact that the stuffing can contain various ingredients that might not reach the required safe temperature if the lobster itself is not adequately heated. By adhering to this guideline, it ensures that both the lobster meat and the stuffing achieve the necessary level of doneness for safe consumption.

Other temperatures may not ensure that the food is safe. For example, while 145°F is a safe cooking temperature for many seafood items, it does not specifically account for the stuffing or may not ensure thorough cooking. The temperatures of 155°F and 175°F, though they exceed the safe minimum, either do not align with current guidelines or could lead to overcooking the lobster, affecting its texture and flavor. Thus, cooking stuffed lobster at 165°F for 15 seconds provides both food safety and quality.