For Rissotto:

1. In medium saucepan add chicken stock. Bring to a simmer and then just keep warm.
2. In a large saucepan, add butter. Once melted add in shallots. Saute until translucent, about 2-3 minutes. (don’t caramelize or brown them)
3. Next add in garlic cloves, saute for 30 seconds. Stirring the entire time. Next immediately add in the arborio rice. Stir to incorporate the rice with vegetables and immediately add in white wine. Stir often until the liquid is absorbed, about 2 minutes.
4. Next add in 1 cup of the broth to the rice pot, simmer over medium low heat. Stirring often, until the liquid is absorbed, about 3-4 minutes.
5. Once the liquid is absorbed, add another ladleful to the rice. Stir. Repeat this process. Continue to cook until the rice is tender and creamy. Stirring often. about 28-32 minutes.
6. After you add in the last ladleful of chicken broth, add in asparagus spears and sweet peas to the risotto. This will cook your asparagus and peas. Continue to stir until the liquid is evaporated.
7. Squeeze in lemon juice and add pecorino romano cheese. Sitr until creamy.

For Lobster:

1. Fill a large sauce pot with water. Add 1 tablespoon of salt to water. Bring to a boil
2. Drop lobster tails into the pot, uncovered. Bring to a slow boil.
3. Then once it’s at a slow boil, cook for 3 additional minutes.
4. Remove lobster tails from the pot.
5. Take two of the lobster tails and remove the meat. Dice up the lobster into rough chunks and add lobster meat to the cooked risotto. Stir to incorporate.
6. With remaining 2 lobster tails, slice in half.
7. Serve 1 – 1 1/2 cups of risotto for each person and top with half a lobster tail.
8. Top with diced chives.
9. Optional: garnish with melted butter on lobster