My girlfriend recently got some frozen lobster tails for herself and her
mother. She boiled the tails and served them simply with melted butter. But
when they tried to eat them, they found that the meat was tenaciously
adhering to the shell, rather than separating from it. I've never heard of
that problem arising; every time I've cooked lobster, the meat separates
from the shell easily. Any ideas on what might have happened, or how to keep
the meat from sticking to the shell like that?

Bob