Oh, PPM, the "cooked and dunked in butter" method is how I eat 99% of my crustaceans. It makes me cry to see lobster burgers or lobster slathered in blue cheese or something that murders the delicious flavor. I might even just put the "medallions" on top of the pasta and not toss it in... but if the BF wants it gussied up, this seems gussied, but is still basically buttered lobster... with a little tarting up.

Hm. Are tarting and gussying the same thing?

CHG