• Accompanied with roasted golden tomato coulis and sun dried tomato crostini
• 3 cups water
• 3 ounces unsalted butter (soft)
• 4 Tablespoons shallots, minced
• 4 Tablespoons garlic, minced
• 1¾ cups Arborio rice
• 1 cup porcini mushrooms (dried or fresh)
• 20 each asparagus tips, blanched
• 1/3 cup roma tomato concassee, small dice
• 1/3 cup golden tomato concassee, small dice
• 12 ounces fresh Maine Lobster meat, medium dice
• ½ cup grana, finely grated
• 2 teaspoons fresh basil, chopped
• 2 teaspoons fresh oregano, chopped
• 2 teaspoons fresh parsley, chopped
• 2 teaspoons fresh chives, chopped
• 1 pinch salt and pepper, to taste
• 8 ounces Roasted Golden Tomato Coulis
• 8 each Sun-dried Tomato Crostini
• 8 each fresh Maine Lobster claw meat
• 4 each fresh Maine Lobster tail meat, sliced into medallions
• 4 pinches cooked Maine Lobster roe
• 4 pinches chopped parsley

Combine water and wine, bring to a boil and remove from heat. Place 2 ounces of butter in sauce pan over medium-high heat until it melts. Add shallots and garlic, sauté until translucent. Add Arborio and sauté for 2-3 minutes, stirring constantly. Add ¼ of the wine mixture and continue stirring until the liquid has been absorbed. Continue this process 2 more times and reserve the remaining ¼ of the liquid. In a separate sauce pan also over medium-high heat, add the porcini and the remaining liquid. Add asparagus and simmer for 1 minute then add the partially cooked Arborio and stir to combine. Add tomatoes, diced Maine Lobster, grana, herbs, and remaining butter and stir until creamy. Add salt and pepper to taste. Reserve remaining Maine Lobster meat for the final presentation.

Off center place a mold and fill with ¼ of the risotto then remove the mold. With squirt tube place 2 ounces of the coulis beside the risotto on the plate and make a design (design may vary). Arrange hot Maine Lobster claws and medallions (heat in water) on top of risotto. Place 2 crostini crossing each other on the edge of the plate. Sprinkle over all with roe and parsley.