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Ingredients

Poached Lobster:
3 quarts water
2 cups (4 medium) onions, coarsely chopped
2/3 cup (1 medium) carrot, coarsely chopped
3/4 cup (2 stalks) celery, coarsely chopped
1 quart white wine
10 peppercorns
3 bay leaves
1 teaspoon fresh thyme, chopped
2 whole (1-1/2 pounds each) lobsters

Broiled Portobello Mushrooms:
1 tablespoon olive oil
1 pound Portobello mushrooms
1/4 teaspoon white pepper
1/8 teaspoon salt

Mushroom Tomato Jus:
1/2-cup (1 ounce) sun-dried tomatoes
3/4 cup hot water
1 tablespoon Wisconsin unsalted butter
1/8 teaspoon of salt
4 ounces reserved Portobello mushroom stems, chopped
4 ounces fresh mushrooms, finely chopped
2 tablespoons (1 ounce) shallots, finely chopped

Asparagus:
12 ounces (24 spears) asparagus

Risotto:
2 tablespoons unsalted butter
1 cup (2 medium) onions, finely chopped
2 teaspoons fresh garlic, finely chopped
3/4 cup (6 ounces) Arborio rice
2/3 cup white wine
2 cups water
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons whipping cream
1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded
1/3 cup (1 1/2 ounces) Wisconsin Muenster cheese, shredded
Reserved diced lobster tail (about 8 ounces)
2 cups (4 ounces) reserved broiled, sliced Portobello mushrooms
12 slices (6 ounces) Wisconsin Muenster cheese, cut in half diagonally
3 tablespoons balsamic vinegar

Description

Eat Wisconsin Cheese