Seafood is a temperature window. Lobster cooks at 140°F for tail and 135°F for claw. Shrimp seizes at 155°F. Scallops want 130°F internal. Mussels open at 200°F and turn rubbery thirty seconds later.
The window for every protein in this chapter is small, and the chefs who beat Bobby here are chefs who hit the window.
Bobby grills. He sears. He reduces. He does not, by historical record, hold a thermometer in fish. The chefs in this chapter, eight times, did.