When you're talking about checking doneness on the lobster you have mixed up your terms a bit. The lobster tails are semi-translucent before they are cooked. As they cook they become opaque, meaning you can't see through them them - they lose their translucence. In the case of lobster tails they become an opaque white with out that semi see-through translucence that you see in raw shrimp as well as in lobsterd. Despite the mix-up in terms your demonstration of the method of grilling the lobster is excellent. I've never heard of a grilled salad before and that was interesting. Did you have any type of recipe for your dressing or was there a specific method of mixing it?
When you're talking about checking doneness on the lobster you have mixed up your terms a bit. The lobster tails are semi-translucent before they are cooked. As they cook they become opaque, meaning you can't see through them them - they lose their translucence. In the case of lobster tails they become an opaque white with out that semi see-through translucence that you see in raw shrimp as well as in lobsterd. Despite the mix-up in terms your demonstration of the method of grilling the lobster is excellent. I've never heard of a grilled salad before and that was interesting. Did you have any type of recipe for your dressing or was there a specific method of mixing it?