Lobster's soft flesh, once cooked, should be pristine white, soft and tender. You should be able to eat it with a fork, from the shell or not. The flavor and texture of the lobster tail is somewhere between crab and shrimp and more on the mild side. ... When cooking just a few, I broil them.

Why is my lobster soft?

Some varieties of fish and shellfish, including lobsters, contain higher-than-normal levels of those protein-digesting enzymes. ... Death triggers the enzyme, and freezing slows but doesn't inactivate it, so you're most likely to experience mushy lobster with frozen tails.

How can you tell if lobster is undercooked?

Use your chef's knife to slice or crack through the shell. If the meat is white, then the lobster is cooked. If it is still translucent, then the lobster needs more time to finish cooking.