Why is lobster mushy

A lot of times i notice with the larger ones, when you crack them you can feel the meat that will produce a "mushy" texture, this happens a lot to us, enough that our servers know what to say. You can not really avoid it, i do know when we were getting "Ice glazed" tails they were a lot more prone to have this issue. If they are dead lobster then you would almost certanly get a few cases of food poisoning, thats why they should always be cooked alive.

However a lobster can live for a long time out of water and i would suggest that the reason for the occasional mushy lobster is over cooking of a stale but sill alive lobster. Some times lobsters kept in tanks for a long period of time will go the same way this can be down to lack of food. Steve masterchefinfrance. I get all my lobster fresh from the fisherman. I have been out with them.

I still get mushy from time to time. I am boiling 2 -4 at a time and 1 will be mushy. I do question the fisherman not putting them on ice after they Hawaiin sling them. I will be on Eleuthera for the holidays. I am giving them an ice chest and ice. I will report back, Fritz from Louisiana. If the lobster you are about to buy has give in the shell or is soft do not buy it. The colder the water the better the lobster. However a lobster can live for a long time out of water and i would suggest that the reason for the occasional mushy lobster is over cooking of a stale but sill alive lobster.

For recipes that call for fully cooked and picked lobster meat boiling is the best approach. In contrast, steaming is more gentle, yielding slightly more tender meat. The hard red substance is the roe or the eggs of the female lobster. It is also called the coral because because of the deep red color. The roe will be black and will appear gelatin-like if your lobster is under-cooked.

Lobster tails tend to curl as they cook. To avoid this, insert a skewer through the tail before baking or broiling, then remove it before serving. Lobster meat turns rubbery and tough when overcooked. Always keep a careful eye when cooking lobster tails, but make sure the meat reaches at least degrees. Disagree Agree. Notify of. Inline Feedbacks. Gary Paul Anderson.

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