Lobster and Lobster Sauce: 2 Tbsp. olive oil 1 onion, chopped 1 clove garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 1 large tomato, seeded and chopped Bouquet garni: bay leaf, tarragon, thyme and parsley 3/4 c. dry vermouth 6 lobsters (1 to 1 1/4-lb. each) 2 c. chicken stock 2 c. heavy cream Salt and freshly ground white pepper
Potatoes: 3 large Idaho potatoes, peeled and-quartered 2 c. cream Several Tbsp. lobster sauce 1 c. (3-oz.) grated Wisconsin Asiago cheese
Chive-Brie Sauce: 1/4 c. dry vermouth 1/4 c. finely chopped shallots 3/4 c. cream 1/4 c. finely chopped chives 1/4 c. finely chopped cooked spinach leaves 2-oz. Wisconsin Brie Cheese, cubed Chives for garnish
For the Lobster and Lobster Sauce: In 3 to 4 gallon pot over medium heat, add olive oil. Sauté onion, garlic, celery, carrot, tomato and bouquet garni for 5 to 7 minutes until softened. Increase heat to medium-high. Add vermouth, port and lobsters. Cover. Steam lobster for 15 to 20 minutes. Reduce heat. Remove lobsters from pot. Remove claws and tail meat. Set aside. Crush shells and return to pot. Add chicken stock. Simmer 30 minutes. Strain and press mixture into smaller pan. Reduce stock by half. Add cream and reduce by half. Season. Keep warm.
For the Potatoes: In large pot, boil potatoes in salted water until tender. Drain. Bring cream to boil. Whip potatoes, cream and several tablespoons lobster sauce with mixer. Add Asiago cheese. Place in piping bag. Set aside.
For the Chive-Brie Sauce: Combine vermouth and shallots in a small pan over medium heat. Reduce by half. Add cream and reduce by half. Stir in chives and spinach. Pour into blender container. Purée. Return to pan over low heat. Stir in Brie. Keep warm.
To Serve:Heat lobster claw and tail meat. Pipe potatoes onto plate. Arrange lobster meat over potatoes. Spoon lobster sauce and chive-Brie sauce onto plate. Garnish with chives.