I made a large lobster tail this evening and although I may have overcooked it a tiny bit (it was still slightly frozen so I gave it a few minutes more). When I got down to enjoying it, I noticed there was a faint hint of an "off" aroma and i was wondering what this could be. It wasn't mushy or discolored but wasn't as buttery smooth in texture as I was expecting, and this "off" aroma bothered me. Any ideas...? Red.