Recipe - Warm Lobster Salad

2 Whole Lobsters (abt 2 lbs
ea); cooked, meat
Removed and minced ; shells
reserved
2 Sticks Butter
4 cup Creamed potatoes; hot
4 ounce ParmigianoReggiano cheese;
shaved
4 cup Fresh baby arugula; washed,
patted dry
1 tablespoon Finelychopped fresh parsley
leaves

Season the lobster meat with salt and set aside. Using a sharp knife,
chopped one lobster shell. In a saucepan, over medium heat, combine the
butter and chopped lobster shells. Melt the butter and simmer over low heat
for about 10 minutes. Remove and strain. In a saute pan, over medium heat,
add 2 tablespoons of the butter. When the butter is hot, add the minced
lobster and saute for 2 minutes. To assemble, form 1 cup of the potatoes
into a circle, in the center of each plate. Spoon a fourth of the lobster
in each circle of potatoes. Spoon One fourth cup of the butter around each circle
of potatoes. Reserve the remaining butter for a latter use. Place a fourth
of the cheese on top of each plate of lobster. Mound the arugula on top of
the cheese. Garnish with parsley. This recipe yields 4