The final dish was very light and flavorful. I used parsley as the main ingredient for the green accent sauce. I think next time I'll try asparagus or basil maybe. There's also a wasabi/ginger paste in the sauce which tastes great by itself, but it's brown instead of green.
I may try a balsamic reduction of sorts and also follow IC's advice on the reduction and potato tip.
Like all the prototypes, it took a long time to prepare. About 4 hours start to finish. Next time will be alot easier.
Folks, stocks are the key to good food. I was tempted to buy prepared veggie stock and just add the lobster to it, but decided to do the whole shebang from scratch. I'm glad I did, you just cannot get that flavor or aroma from any can. Plus, it's easy to do.