Why is lobster meat mushy?

Chef's answer
Your lobster could have been frozen and then thawed. Lobster could have been dead. another reason can be that the lobster was dead with its head on for a significant amount of time. ... Mushy lobster meat is a result of dead before fabrication..
Frequently asked Questions 🎓
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Povich is currently selling whole soft-shell lobsters for $6 to $7 per pound and hard-shell lobsters for $11 to $12 per pound. In addition to the price differences, many attest that the type of lobster shell influences the taste of the meat.
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In fact, lobster is healthy for most diets, providing a good source of essential nutrients and protein. Lobster is a good source of phosphorous, which supports kidney function. It also provides more than 10 percent of your daily requirement for magnesium in a 3-ounce serving..
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Scallops have a white flesh that tastes similar to lobster but which has a firmer texture. The flavor tends to be buttery, delicate, and slightly sweet.
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Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking. You therefore minimise the chance of food poisoning by cooking the lobster alive..
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Here's how you do it It should be bright red. Using a chef's knife, split the shell where the tail meets the body. If the meat is white, the lobster is fully cooked. If it's still translucent, back into the pot it goes..
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You can get sick after eating raw or undercooked shellfish (such as oysters, clams, mussels, lobster or crab) or by exposing a wound or broken skin to seawater. Vibrio infection is more common during summer months. Any person can get vibriosis..
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Instructions
  • Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water.
  • Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through.
  • Remove the lobsters from the boiling water.
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