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no, you got it right the first time. Lobster with lots of butter for dunking. It doesn't get any better than that! My first lobster ever was a St Valentine's gift : )

Funny, I love lobster but I'm not a big fan of eating it with butter, never have been. I love mine steamed with ginger and scallions, with a bit of sesame oil and soy sauce.

I'm with NanaJoie.
But Ina just did a lobster pot pie that looked really good.

Lobster Pot Pie
1999, The Barefoot Contessa Cookbook, All Rights Reserved

Prep Time:30 minInactive Prep Time:30 minCook Time:1 hr 30 min
Level:
Intermediate
Serves:
4 to 5 servings
Ingredients
1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock or clam juice
1 tablespoon Pernod
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
Pastry:

3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
8 tablespoons cold fresh lard, diced (1/4 pound)
8 tablespoons cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Directions
Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F.

Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

you could go Asian with it: Lobster Cantonese, where you saute minced pork with garlic, fermented black bean and ginger, add stock, then the hacked lobster pieces which have been flash fried to "set", then finished with a beaten egg to add a smooth, velvety finish. Scallions to garnish.

Or Black Pepper Lobster, where the flash fried pieces are tossed with an onion, jalapeno and coarse black pepper oil.

lobster corn chowder is good--the soup nazi used to make a great version. Lobster is so delish though that I hate to see it in anything but plain.

I don't like lobster at all, but my SO hearts "stuffed lobster" - usually it just has lobster meat, extra butter, herbs, onion, scallion, and buttery crumb topping but there are versions where the lobster is stuffed with other shellfish (crab, scallop) as well.