Butter poached lobster, and seared scallops basted in brown butter; a beautiful seafood entrée, complemented by lobster agnolotti, brown butter crumbs, and glazed veggie. Newport Rhode Island, the perfect spot to have a lobster dinner, right beside the ocean! Me? am I getting to eat this, no. But, I am getting to help create it which makes me excited for the sophisticated diner who gets to devour it! The preparation to this elusive dish is extensive and extraordinary. I find that searing fish or meat, and finishing it with a basting of foamed butter, is one of the most satisfying ways to prepare food. Who wouldn't get excited over something that has been doused in warm, foamy butter? For this entree the lobster itself is actually boiled and then poached in buerre monte which is quite a lengthy process, due to the fact that the lobsters must all be broken down, skewered, and gently poached to order. A brown butter crumb made from melted butter and milk solids lines the side of the plate. The lobster agnolotti, sit four per dish, and contain mascarpone cheese and lobster bits inside their petite pillow like shape. Although they take much effort to make, it is quite satisfying to see those cute packages gleam on the white plate, up in the service window. Glazed Fine dining carrots- yellow and orange- fill in the gaps between the Agnos and dragon bean and sugar snap pea medley. Fine dining carrots are adorable; their micro size reminds me of food Barbie would serve in her doll house. The garnish are micro pea shoots that fall along the top of the fish, and a sherry gastrique which presents as a glossy, sweet, and acidic streak next to the langosta!