Lobster salad vs Lobster Newburg

For my May wine tasting, One of the plates will be live maine lobster tail poached in butter (Beurre Monte). I would like to know what you all think I should do with the claw, knuckle and leg meat that is left over. I would like to fill the plate with one of these One thought was to make a lobster newburg and put it in a puff pastry shell.The other idea is to make a lobster salad and put it into a leaf of radichio or butter luttuce.Both of these would be 1-2 bites max. The wines will be Bertand Giraillet Sancerre 2007-8 and a
Pavillon Blanc 2007-8
The plate will have a garni of Watercress, Champagne Gelee and a sprinkle of fish eggs along with the lobester meat idea.

Any comment will be great.

For a hot summer day I'd tell you to make salad, but, in May, I can probably still appreciate a luxurious bite or two of Newburg.

I'm sorry, but (imho) to do anything to a lobster except serve it steamed with drawn butter is sacrilege. However, since the meat is leftover, I'd suggest lobster bisque.

[Jenise]

For my May wine tasting, One of the plates will be live maine lobster tail poached in butter (Beurre Monte). I would like to know what you all think I should do with the claw, knuckle and leg meat that is left over. I would like to fill the plate with one of these One thought was to make a lobster newburg and put it in a puff pastry shell.The other idea is to make a lobster salad and put it into a leaf of radichio or butter luttuce.Both of these would be 1-2 bites max. The wines will be Bertand Giraillet Sancerre 2007-8 and a
Pavillon Blanc 2007-8
The plate will have a garni of Watercress, Champagne Gelee and a sprinkle of fish eggs along with the lobester meat idea.

Any comment will be great.

Just to make sure I understand, by "fill the plate" you mean it will be served WITH the poached tail, correct? A "lobster two ways", as the popular menu vernacular goes these days. Much as I'd join Jeff loving on that newburg, I'm thinking it's too same-but-different. Even in just two bites it risks giving your plate a co-equal topnote that could render, to some palates, the featured lobster tail to second place and I wouldn't risk that. Two lobsters both hot and rich are too competitive. This is just my own style of cooking talking, but I'd go for the contrast. An interesting marriage of your two ideas and a killer luxury look to boot might be a napoleon: layer your salad between a few baked off squares/diamonds/rounds of phyllo. It would provide a perfect platform for the caviar garnish, too.

I hope you realize that you are keeping the most succulent meat for yourself. I would opt for salad, even in May. If you go the Newburg route be sure it is the lightest version you can find. In a heavy sauce you can't even taste the lobster.