Why does the lbster tail meat stick to the shell after boiling?

Lobster tail meat can stick to the shell after boiling due to the protein structure and the cooking process. When lobsters are boiled, heat causes the proteins in the meat to coagulate and bond with the shell. Additionally, if the lobsters are overcooked, the meat becomes firmer and more likely to adhere to the shell. To minimize sticking, it's best to avoid overcooking and to cool the lobsters quickly after boiling.