Loved WLA's use of nirvanic below and it really fits the lobster I had last night at Giorgio's...a mind-bending piece of chow that changes the way I think about a dish for good.
I mentally divide whole lobster up into categories: boiled, broiled/baked, Chinese (ginger/scallions/garlic, X.O., black bean, etc.)or fra diavlo. I realize, of course, that there are others, i.e. Thermidor, but for regular eating (or -- more often -- day-dreaming) this serves me well.
Baldi's is not quite a fra diavlo (much subtler, not very spicy) but closest to it, I suppose. The lobster is cooked some, removed from the shell, sauteed with very fresh tomatos, garlic, other spices, wine and then returned to it's previous home and the nirvanic diner's plate. It's about 2.5-3 lbs (seemed closer to 3 last night) and I think about $70. Can't get it off my mind or tongue this AM.
Other's had the incredible pumkin ravioli and asparagus ravioli, as well as a wonderful spaghetti bottarga (one of my all time favs, not seen often enough on LA menus). Super dover sole in lemon butter sauce, too.
I know Bladi's is a joint that many love to hate (waits,'tude, price) but it's not usually because of the food...which is top-shelf and oh that lobster.