For the JFK flight, Portale chose roasted Maine lobster as one of his entrees, perched atop fingerling potatoes. The spuds, in turn, rest on a bed of fava beans, roasted corn kernels, and chanterelle mushrooms. A lobster sauce finishes the dish, while melted butter is drizzled atop the lobster. Toh has included a small pad of butter, the thinking being that the butter will dissolve over the seafood as the dish is heated. Portale looks perturbed. "OK?" Freidanck asks. "Or don't see the butter?" "I would hate to serve someone a cold piece of butter, unmelted, on the dish," Portale says quietly, a slab of chilled butter atop a lobster tail being both mortifying and completely avoidable in his opinion. Solution: The butter will be melted separately and drizzled by a flight attendant during plating.