Jerry...lobster...mmmm....I'm a bit of a purist when it comes to lobster, aioli sounds nice with the potatoes...but when I want lobster, I want to taste it without too much gussy. Now...for a creamy lobster salad, I like a simple home-made saffron mayo, no garlic, and finely cut chives. If I use truffle oil, just truflle oil baby, on perfectly cooked cold lobster. Also, the plain boiled (although boiling isn't the best way to get the claw and tail meat cooked evenly) with warm vanilla butter is amazing. A little scrape of the bean in the melted butter does wonders. Other favorites I have are lobster nage, with baby summer veggies (a classic), and one day that got me thinking of lobster pho, which I did once, scenting the lobster stock with ginger, green onion and a hint of star anise, a little bit of rice noodles, the lobster meat (generously portioned), bean sprouts, fresh basil...delicious! Mind you, I would have to charge my clients $15 a bowl or more. So far, no one has bitten, but they do not know what they are missing