I've cooked whole lobster and as far as eating goes I'm a pro, but a couple of weeks ago I had my first cooking experience with lobster tails. I had left my beloved On Cooking book at a different house so I went by the instructions they gave at the seafood counter: With shears, cut down the back of the tail. Separate the meat from the shell by moving a knife between the shell and meat. Pull the meat up from the cut in the shell and lay it on top so it's exposed. Brush with butter and broil it. Seems easy enough, yes? Well, what they didn't tell you about was my surprise. The lobster I got had been in its molting stage I'm thinking because I cut the shell and opened it up and I had a softer shell to deal with. What is one supposed to do when that happens? Is it a fairly normal occurrence? I pulled it off, pulling off some of the meat as well and went to the next lobster, this one with no problems. Now, the next tricky part was getting the tail meat to balance on the shell, I think restaurants use magic to make that happen because it was a pain in the butt to get that to work.Broiling the lobster seemed like a bit extreme to me but I was going to do as it said, I made it this far.So I popped the little guys under the broiler with a good garlic infused butter and waited. After 5 minutes, the outside burned and the inside was cool to the touch so I butterflied the tails and put them back. Finally the inside was cooked and I served them up with some asparagus. It tasted fine but I was still left wondering. What was that second layer? Was it a molt or did I get a mutant and how on earth am I supposed to handle that? Is broiling the tails really a normal approach? It seems like such a delicate ingredient, using that high of heat didn't seem right with me. I think the tails were a little close to the direct heat, I got a new broiler pan and hadn't messed with it a lot. Any advice for future crustacean adventures?