2 whole lobsters, (about 2 pounds each) cooked, meat removed and diced, and reserved shells
2 sticks of butter
4 cups creamed potatoes, hot
4 ounces shaved Parmigiano-Reggiano cheese
4 cups fresh baby arugula, washed and patted dry
1 tablespoon finely chopped fresh parsley leaves

Cooking Recipe:

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 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 diced 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 of each circle of patatoes . Spoon 1/4 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.