Hops Bistro & Brewery Lobster Dip

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

Melt butter over medium heat in large saute pan. Saute 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.

Source: Hops! Bistro & Brewery - Scottsdale, Arizona