Pictured: Lobster risotto with asparagus tips.
Lobster: Poach two whole Florida lobsters in water along with celery, onion, carrot, and lemon. Once lobsters turn red (about 15 minutes), remove and extract tail meat. Add shells back into pot and allow to steep for 45 minutes. Strain and reserve stock.
Asparagus: Blanch asparagus in simmering water for four to five minutes. Remove and shock in a bath of ice water to stop cooking and preserve color.
Risotto: Add onion, garlic, and olive oil to a wide pan and sweat until onion is translucent. Add rice and coat in oil. Once rice starts to smell nutty, slowly ladle in lobster stock, stirring throughout. When rice begins to absorb stock, add more. Risotto is done after 15 to 20 minutes, when liquid is creamy and the rice is al dente. Add 3 TBS of cubed butter plus asparagus and chopped lobster tail meat.