[BBQMan]

The quality of the lobster can vary caused by handling, storage conditions, cooking method and time, storage times, etc. In addition, there is one more significant variable - where were they caught? The general rule is that cold water tails, e.g. Maine, Nova Scotia, South African, etc will be better than warm water lobster tails. They will, however, be more expensive.

I have seen it written that one out of five warm water tails will not be good. This does not mean they are spoiled or will cause food poisoning, it simply means they will not taste good and may have a rather mealy texture. Lobster tails are no more a single standard than beef. When you are feeling adventurous, try lobster tails coming from different parts of the globe and see which appeal to you and which do not.