Butter-soy Lobster and Mushroom over Creamy Polenta

Ingredients
For the Main Event
1 cup hand-picked lobster meat, diced small
1 batch creamy polenta
½ oz dried porcini mushrooms
5 Tbsp butter, unsalted
2 cloves garlic, minced
8 oz mushrooms, thinly sliced
1 Tbsp soy sauce
1 Tbsp cream
Olive Oil as needed
1 Tbsp parsley, chopped
1 Tbsp thyme, chopped
Salt & FGBP to taste
For the Polenta
1 ¾ cup cornmeal or polenta
2 cups whole milk
½ stick butter, unsalted
1 ½ Tbsp parmesan, grated
1 tsp salt
Preparation
For the Polenta
Add 1 ¾ cup milk and 4 ½ cups of water to a large pot and bring to just under a boil.
Add the salt. Pour the cornmeal into the mixture and whisk constantly. When the polenta thickens, turn the heat down to low and cook for 40 to 45 minutes, stirring frequently. Prepare the lobster and mushrooms while the polenta is cooking. If the polenta becomes too dry while cooking, add an additional ½ cup of water. You want it to be soft enough to stir. Once cooked, add the butter and mix thoroughly. Whisk the parmesan into the mixture, and cover to keep warm.
For the Main Event
For the mushroom stock, place the dried mushrooms into a small bowl and cover with ½ cup of boiling water for 20 minutes to steep. Remove the mushrooms, and chop them into small pieces. In a medium to large sauté pan, melt 2 tablespoons of butter over medium-high heat. Add the garlic and a touch of salt, and cook for 30 seconds. Watch closely to avoid burning the garlic. Add the fresh and dried mushrooms, and cook for two minutes. Add the lobster, and continue to cook for another one to two minutes. Deglaze the pan with ¼ cup of mushroom stock. Allow the stock to reduce by half. Add the remaining butter and whisk. Turn the heat to medium-low. Add the soy, cream, 1 tablespoon of olive oil and herbs, stirring thoroughly.
Remove the sauce from the heat and adjust the seasoning if necessary. The soy will add a lot of salt, so be sure to taste test the recipe before adding more salt to the mixture. Portion the polenta in bowls and top with buttery lobster and mushrooms.

Wine & Beer Pairing: Champagne, Viognier, Prosecco, unfiltered Sake, or Unoaked and buttery Chardonnay. For beer try an Asahi or Sapporo