1.  Something that may seem intimidating to some readers is opening a lobster tail. Before you start, get your hands on a pair of sharp scissors.  We use a sharp pair of kitchen shears.

2.  Hold a lobster tail in one hand, or place it on a bench top supporting it with your hand. With the shell facing up, cut down through the center of the back to the end of the tail, leaving tail fan intact.

3.  With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls.

4.  Pull the meat up from the bottom of the shell to separate the shell from the meat underneath it.

Mr. TAL went shopping and bought 6 fresh lobster tails at Kroger and a ribeye steak which we split.  Our side was fresh asparagus sautéed in olive oil, garlic salt and pepper and dessert was a banana nut cake with buttercream icing from a local bakery Gus’s Goodies.  But…out of the 6 lobsters, we had 2 that were mushy.  There are a few reasons why this might happen.

 

1. Freezing

Freezing is pretty much fine for the seafood, since it takes a lot of time and efforts for the sea food to be captured, cut, clean and then brought to you. However, you will need to be careful about the freezing conditions that the lobster tails have been kept and then brought to you. If the lobster tails have been frozen throughout, that should be alright, and you are not likely to have any mushiness on them when you are preparing them.

However, if the lobsters were frozen once, and then they were let sit for thawing and then freezing them again could be the reason for you to have these troubles. That is why, you should avoid any such storage conditions with the freezing. That will allow you to avoid any such issues with the mushiness on your lobster tails.

 

2. Being dead before fabrication

How the lobsters have been processed or captured is another main factor behind the texture you will be getting on them once you cook them up. That is why, you have to ensure that you are checking on all that, if you don’t like to have mushy lobster tails in your plate, or having any such texture while you eat them.

That is something that you will particularly need to be careful about. If the lobsters were dead before fabricating, that can release certain enzymes in the tails of such lobsters and they will cause you to have this issue on the texture. That is why, you will have to ensure that you are buying your lobsters alive and whole. That way, you can fabricate them yourself, and cut them in the right manner so you will be able to get rid of the mushiness as well on the lobster tails that you are cooking.

3. Undercooking

Another reason for the lobster tails to be mushy is undercooking. They have a mushy texture on them overall, and that goes away with ample amount of heat for the adequate time that you need to cook them up properly. So, you will particularly need to be careful about the heat and the time you are sparing for the lobster tails to be cooked up properly. It is pretty simple, and you will not have to worry much about the cooking time on the lobsters.

The best part about undercooking the lobster tails has to do with the ability to reheat them, and you can keep cooking them again. So, if your lobster tails appear to be mushy, you will need to cook them again, until they get the right texture that you would like to enjoy on them. Be mindful that you shouldn’t overcook the lobster tails, as that will be turning them harder and tough. So, just cook them for the right amount of time, and you will be able to get it all sorted out. If they appear to be mushier, you can always let them be cooked for a few more minutes and achieve the perfect firmness and texture on them.