What to do with lobster...
So ever since I posted about trying to copycat the Kraft chicken dinner, I have been food-obsessed. Once I looked at the varieties of Better Than Bouillon, and decided to order a few varieties, I have been looking at recipes constantly. One of the varieties I ordered was lobster stock, something I probably would never have used, but now I have ordered it and will find a use for it! LOL!
So coincidentally, I was at the grocery store last night and found cooked lobsters on sale and picked up a two-pack. I want to make something with them, rather than just dip in the butter, so I have been looking at recipes for bisque, chowder, pasta, and risotto.
At this point, I am leaning toward this recipe, but I am open to suggestions... I would probably use the lobster stock instead of chicken, or maybe half of each.
http://www.food.com/recipe/risotto-con-laragosta-lobster-risotto-369615
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Think of it as finicky flour.
I have not made it from scratch in years since that restaurant. I think that version had some cajun pizaazz.To 'die for' good.
This recipe looks interesting:
http://www.premiersystems.com/recipes/seafood/lobster-newburg-recipe.html
If I was going to make it, I'd keep looking around for one with a cajun twist.
That was my father's favorite meal, used to have it on his birthday (which was today *sigh*). We all got to pick whatever we wanted for a birthday dinner. I didn't like it when I was a kid because it contained sherry. My mother also made it with mushrooms. I agree that it's better over rice than toast, I used to feel it ruined the toast. 
That is kinda how I cook too... usually not with a specific recipe, but "general directions."
My Better Than Bouillon order came in today, but I have already cooked for the week, so I may wait until Sunday to cook again. I have pretty much decided to start with the risotto, and then I may pick up another couple lobsters to make soup or Newberg with. It is something I do not usually buy but Kroger has been having it on sale pretty often lately, so I am taking the opportunity to try new things!
Thanks again for taking the time to type it all out for me 
Part of the reason for your success is that you've done risotto before, clearly understood the concept of it, and were able to adjust the seasonings to suit your sensibilities . . . . . . and your pantry's contents.
fresh seaweed, lobster, fresh seaweed. Tarp over all. Weigh down tight with rocks. Steam.
If done on the beach, tarp and bury the whole thing. Steam.
Just kidding - that's a fresh lobster bake. One of my favorite memories of summers in Maine.
With cooked lobsters I'd just steam a bit to get hot and serve with butter & black pepper. Or make some sauce based dish like mentioned above. 
Lobster Bisque Recipe
* 1/2 pound lump lobster meat, cooked
* 1 (14.5 oz) can chicken broth
* 2 tbsp celery, chopped
* 1/4 cup fresh mushrooms, chopped
* 2 tbsp carrot, chopped
* 2 tbsp onion, chopped
* 1/2 cup dry white wine
* 1 1/2 cups half-and-half
* 3 tbsp butter
* 1/8 tsp cayenne pepper
* 1/8 tsp salt
Directions
1. In a large saucepan, over medium-low heat, melt the butter, then add in the celery, mushrooms, carrot and onion. Cook and stirring often until tender, around 10 minutes. Add in the chicken broth; season with salt and cayenne pepper. Allow mixture to come to a boil, then reduce heat and simmer for 10 minutes.
2. Pour the vegetable and broth mixture into a blender, then add 1/4 cup of the cooked lobster meat. Blend, covered, until smooth. Then return the mixture to the saucepan, and mix in the white wine, half-and-half, and the left over lobster meat. Cook over a low heat, stirring often until the mixture thickens, for around 30 minutes. Serve.
Quick and tasty
PS - I never have white wine on hand, so I just substitute chicken broth.
(Make sure to save out some lobster chunks to float on top of the bisque at the end).
Parsley is a great and pretty garnish.