I was so excited to go the Driskill Grill for my one year anniversary with my lovely husband, Govinda. Everything was perfect. The service was extremely friendly and attentive. We ordered a la carte, three courses not including dessert. The first course was spectacular; I had the crabcake and my husband the scallop appetizer. The second course was even better; I had an heirloom tomato soup and my husband a phenomenal heart of palm and crab salad in a fried wonton shell. Then the main course arrived. What a disappointment. I had been debating between the lamb and the lobster. I opted for the lobster in part because I was married in New Hampshire and had a pan seared halibut and fresh Maine lobster tail served over a buttermilk corn spoon bread and sweet potato and fava bean succotash for the third of the five courses at my wedding. It was the last time I had lobster and I suppose I wanted to reminisce. I should have had the lamb. It didn't even occur to me to ask if the lobster tail was fresh or frozen as I just assumed it would be fresh. I now have reason to believe otherwise. The dish consisted of a broiled lobster tail with a black bean paste, kefir lime butter, and a side of miso soup with more lobster and vegetables. The entire meal was extremely -- fishy. I don't know how else to put it. The lobster was broiled and allegedly cooked medium rare, but the entire underside of the tail was still grey. The texture was soft, not tender, but so soft and mushy it was difficult to cut. The kefir lime butter only served to intensify the fish flavor. Then I tried to eat the soup. Again, fish. There was nothing in this dish to balance the overwhelming fish flavor that dominated. My husband had the yellowtail snapper and it was mediocre at best. Not at all what I expected. Not just because of the prices, but because the first and second courses were absolutely phenomenal. The waiter finally came over and I told him I didn't like my dish. He was very nice about it and offered to have the lobster cooked more thoroughly or bring out something new altogether. I declined as I wanted no more lobster and although I desperately wanted the lamb, I knew if I did have it I would have no room for dessert. He finally took it upon himself to bring me a taste of the grouper that served as the second course on that night's price fixed dinner. Again, it was just okay. Fortunately for me, dessert did not disappoint. We had a toasted pecan creme brulee served with a pomegranite sorbet. While everything else was absolutely elegant, it was such a disappointment to have such a mediocre main course. I don't know why the scallops and crab were so wonderful while the lobster and fish were so blah. I think from now on I'm going to make it a rule to NOT have fish or lobster in ANY restaurant in Texas again.