• In a saucepan, add the broth and 1 ½ cups of water. Heat it and add the lobster to it. Cover the pan and cook it for about 4 minutes. In a saucepan, add the broth and 1 ½ cups of water. Heat it and add the lobster to it. Cover the pan with a lid and cook it for about 4 minutes.
• When the lobster has cooked, take it out of the pan and remove the meat from the tail. Chop the meat and set it aside.
• Now, take the shells and grind them. Add the shells to the broth and simmer for about 20 minutes. Sieve the broth to remove the shells and pour the broth back into the pan. Keep it on low heat, so it remains warm.
• Then, heat another medium saucepan and melt a tablespoon of butter in it
• Add the rice to it and stir it for about 2 minutes. Then, add a cup of the broth mixture and a quarter cup of parmesan to it and keep stirring.
• Add the remaining broth one ladle at a time while stirring. Add another only when the previously added broth has reduced. Reserve just 2 tablespoons of the broth.
• Once the rice has cooked, remove the pan from heat. Add the remaining broth, cheese, and butter to it. Also, add the cooked lobster and some green beans. Season with salt and pepper.

• Firstly, boil water in a pot and blanch the asparagus in it for 2-3 minutes. Take them out and then shock them in ice water.
• Once done, trim the tips and keep them aside. Put the stalks in a blender, add some of the blanching liquid and blend them to make a puree.
• Meanwhile, put the stock in a pot and keep it on low heat, so the stock remains hot.
• Then, heat a saucepan and melt butter in it. Add shallots to it and cook them for a minute.
• When done, add the rice and keep stirring it for about 2-3 minutes. Add some wine and cook until it dries up.
• Then, add half a cup of the hot stock and keep stirring until it is absorbed. Keep repeating the same with the remaining stock until the rice has become creamy. This should take about 20-25 minutes.
• When the rice is done, stir in Parmesan cheese and remove it from heat.
• Now is the time to add the asparagus puree and the tips. Also, add lemon juice and mascarpone to it. Season it with salt and pepper and garnish with lemon zest and parmesan.
• Give it a good mix and serve immediately.

• Start by preparing your squash. Bake the squash until it is tender. Then, take out its flesh and blend it along with some milk and heavy cream.
• Then, heat stock in a stockpot and keep it low heat.
• In a saucepan, melt butter and toast the rice in it for about 2-3 minutes. When it is done, add shallots to it and then wine. Cook it until the wine dries up.
• Then, add half a cup of stock to the rice and keep stirring until it gets absorbed. Repeat this process for the remaining stock until the rice is cooked perfectly.
• Now, add the pureed butternut squash and parmesan to it and mix.
• In another pan, melt butter and poach the lobster. Then, add the knuckle and claw meat to the risotto. Season with some salt and pepper.
• Lastly, top with some chopped butternut squash, chives, and an extravagant lobster tail.

 Preparing the shrimps and scallops

• Heat oil in a pan and add garlic to it. Let it cook for about 2 minutes on medium heat.
• Then, add the scallops to it and cook for another minute. After that, add the shrimps to the pan.
• Season the shrimps with some salt, pepper, and red flakes and cook it for about 5 minutes until it is no longer pink.
• Then, add half a cup of wine to them and cook until all the liquid dries up.
• Remove from heat and pour some lemon juice over them. Also, add a bit of parsley.

For the risotto

• In a saucepan, add the fish stock and heat it. Then, keep it on low heat to keep it hot.
• In another pan, melt butter and some oil. Add shallots to it and cook them for 2-3 minutes.
• Then, add the rice to it and cook while stirring continuously for about 2 minutes.
• Add half a cup of wine to the rice and cook until all the wine evaporates.
• After that, add half a cup of stock and stir continuously until it dries up. Repeat this process for the remaining stock. The rice should be done in about 16-18 minutes.
•  Then, add the cooked scallops and shrimp to the pan. Stir and cook for about 2-3 minutes
• Garnish with some parsley and olive oil. Let it stand for a minute and then serve.

• Take a Dutch oven or a deep pot and add 2 tablespoons of butter and 4 tablespoons of olive oil to it.
  
• Once the oil is heated and the butter starts melting, add the chopped onion, minced garlic, and sliced mushrooms to the pan. Cook until the onions are translucent and the mushrooms are soft and browned.
  
• Add some thyme to the mushroom mixture.
  
• Then, add the arborio rice to the pan.
  
• Add the vegetable broth to the rice while constantly stirring.
  
• Let the rice cook in the broth until it fully absorbs it, stirring in between to maintain the consistency.
  
• Now, stir in the white wine to the pan and mix until it is well absorbed.
  
• Season the rice with salt and pepper as per taste.
  
•  Add ½ cup of grated parmesan cheese to the rice and mix until well combined.
  
• Garnish the rice with some freshly chopped parsley leaves.
  
• Serve it hot with some additional grated parmesan cheese on top, and enjoy.