Why does the lobster tail meat stick to shell after you have cooked it?

The meat of a lobster tail may stick to the shell after cooking due to several reasons:

1. Overcooking: When lobster meat is overcooked, the proteins in the meat can become tough and rubbery, causing them to stick to the shell. Lobsters should be cooked until they reach an internal temperature of around 140°F (60°C) for optimal texture and to prevent overcooking.

2. Inadequate cleaning: If the lobster tail was not cleaned properly before cooking, there may be remnants of the digestive tract or other internal organs attached to the shell, which can cause the meat to stick to it. Ensure that the lobster tail is thoroughly cleaned and deveined before cooking to prevent this issue.

3. Natural adhesion: Even with proper cooking and cleaning, some varieties of lobster, especially larger and older ones, may naturally have a stronger adhesion between the meat and the shell compared to smaller or younger lobsters. This is due to the development of connective tissues over time, which can contribute to the meat's adherence to the shell.