Lousy lobster tails

I got a case of 6oz tails (IQF) in the other day and I don't know why but a lot of them were "Mushy" after being cooked.Some had a
really soft tail shell prior to cooking.Real
garbage.Was it from mishandling or is there
something else going on with the lobster that
we don't know about? I've seen this only once
before but it was one tail out of about 100 so I just tossed it with out thinking.Any ideas?Thanks.
Bill

Bill,South American,Or South African?
Paying 16-20 dollars a piece can make any chef hurl...Sometimes,like fine wine It's corked. I believe the South American to be the better of the two.cooler water and a little sweeter. Be advised that this crustacean is not the same as we on New England are Privy too. The ones you buy or there tails.have two claws, but are very slender and are not used really for eating ,as are the wonders of the Northeast.
Sometime the texture of the meat is due to molting, But probably it has been frozen,thawed and refrozen again.
Bill, Never hesitate to let your fish monger know about problems or concerns. A quality house will always take care of such concerns
cc

Thanks CC,
We'll look into it.I guess things might get
ugly here but I have to blame the Exec.for
waiting 'till the last minute to have them delivered.Not that I carry any weight but I'd
like to know.Then again nobody really bitched
except those of us whom caught the defects and stacked them up.What a mess.Thanks again,
Bill

Could be.

The lake trout (mackinaw's) in Flathead Lake in Montana eat a lot of mysis shrimp and their meat is very pink like a salmon. I know that eating the shrimp is what makes the meat pink. Same could apply to the lobsters, but I don't know for sure.

Also, egg yolks have different colors depending upon what the chickens have been eating. Free range chickens ususally have very dark yolks from eating everything, including bugs, etc. Chickens that have been wheat fed usually have very light colored yolks.

Molting has an affect on the texture of the meat? I never knew this! Thanks for the info!

Here's another lobster question:
Why are there some that the meat is pinkish? Could it be from the food they eat, like the pink color of flamingos? That's the only explanation I could think of!