I had some on our trip to Italy a few years back and the roe was a bright blue
best sea creature I’ve ever eaten
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licked the pan too…
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Fedex over some scraps from the pan so I can try them too. 
From Dean & Deluca,
https://www.deandeluca.com/dean-deluca-imperial-gold-caviar-50-grams
Since it’s farmed also I wonder how it compares to our domestic ‘stuff.’
Sounds sublime.
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Did you cook this?
@catholiver I had it at Wood Ranch just now. I can make a better slaw and mac & cheese but not the meat. 
I really enjoy the garlic rolls at Wood Ranch.
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You gotta eat em fast or they get tough quickly.
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IMHO stop trying to mix rice or pasta with that glorious beast. Go Basque on it: Subject the prawn to light steam or halfboil in saltwater, peel and eat the tail, and then proceed suck the rest dry. Maybe accompany it with a flute of txakoli.
How was it, worth going?
I thought it was, we ordered a la carte. It was a really fun, whimsical experience and it made me wish I was able to get a reservation at Alinea. (I was on the waiting list)
I like their chopped salad with tri tip, sauce on the side.
But I asked them about their BBQ, they told me they cook in the oven and finish over a wood grill. 
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Which probably explains why I like the garlic rolls best there and the kale-Brussels sprouts-colored cauliflower-watermelon radish salad. It’s across the street from my office so we do lunches there…a lot.
Why am I not surprised?