Hmm I was there. I made your lobster pasta. As for the gravy, kind of odd. We do use lemon juice in it for a bit of acidity, but perhaps someone went overboard. I'll check it out. Sorry about the skin! We've had trouble with our suppliers keeping up with our demand. Since we only use free range local chickens, we have to use 3 farms to be able to keep up with how many we pump out and sometimes items like that all 3 wont have. Glad your overall experience was decent, and hope its better next time with the gravy.
