Home Cooking: Lobster DInner

When living in Halifax, how could we not eat lobster. I think I am a traditionalist, as I don't really like anything fancy, just fattening. I like to squeeze some lemon on it, and dip chunks in pure melted butter. We served it with asparagus and a chacuterie platter. 

 Our chacuterie platter had a mixed variety of olives, thinly sliced baguette, pate, brie cheese, blue cheese and craisons. It would've looked better if the pate was in one slab as opposed to chunks...