What a lovely dinner! I decided to use both the lemon zest and the dried tomatoes- I love both and couldn't decide between them. I cut the recipe in half, using a two pound lobster, which was easily enough for two people. The cooking time was perfect, my lob came out perfectly cooked, yet still very moist. I'd never thought of putting Italian type flavors with lobster- I was afraid the other ingredients would overpower the delicate flavor of the seafood. Happily, I was wrong, and this combination was wonderful! I had to omit the pine nuts, as I found I was out at the the last minute, but I really didn't miss them. I'd definitely make this again- it was easy, presented beautifully on the plate, and tasted wonderful. Thanks for posting!