what am I supposed to do with this?

ok...so we're all fans of new ways to wow with lobster. this particular dish is just one of those attempts from michael mina at seablue. here he tries....and fails...to create a "pot-pie" that warrants having a $62 price tag. now, i'll be the first to admit that cooking's end result sometimes doesn't seem to measure up to all the work that goes into a dish. From what I was told, the sauce alone took 2 days to prepare. Add to that the sweat and toil that some underpaid culinary intern put into making a fresh puff pastry....steaming and shelling the lobster...and assembling ingredients into the copper casket it arrives to your table in and you've got almost half a week's work to make this one pot pie. But, that's not it...as if the lobster wasn't already dead at this point...they manage to continue to cook it until it tastes like a shoe. Ok that's giving it more credit than it deserves---when I buy a pair of $62 dollar shoes...i expect the leather to be softer than this was. so...once again...a haute gaff....making a dish that looks perfect...takes years worth of knowlege of technique to create....but prepared with too little salt...too much heat....and not enough attention to what is really being put on the plate....boo