I work in a restaurant where we cook lobster tails in their shells for 1 minute then put them in a blast freezer to stop the cooking. Then for each order I'll finish the cooking of the lobster in warm beurre blanc out of the shell. Every once in a while the outer part of the lobster tail will "disintegrate." The tail will basically fall apart. My question is "Is it something I'm doing or is it just a "bad" tail?