Source: Hops! Bistro & Brewery - Scottsdale, Arizona

8 ounces unsalted butter
16 ounces yellow onion, diced
6 ounces fresh garlic, minced
2 bunches of leeks
2 1/2 pounds spinach, chiffonade
4 pounds lobster meat, chopped
32 ounces manufactured cream, reduced by half
16 ounces shredded mozzarella
16 ounces shredded asiago
2 teaspoons kosher salt
2 teaspoon ground black pepper
1 ounce lobster base

Melt butter over medium heat in large saut?pan. Saut?yellow onions, garlic and leeks until translucent. Add lobster and spinach; reduce to dry. Add cream and reduce a little. Add cheeses and season with salt and pepper. Cool in an ice bath.