Risotto with Lobster

Sprinkle Parmesan cheese in rectangles on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (approximately 350°F) until crisp. Remove, form into curved shapes and let cool.

For the risotto, trim woody ends from both types of asparagus, then peel white asparagus (and lower third of green asparagus if desired) and cut into small cubes.

Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a large pot over medium heat and sauté white asparagus and rice. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Mix in 1 tablespoon of butter.

Meanwhile, boil lobster in another pot with salted water for about 4 minutes. Remove lobster, let cool slightly and remove the meat from the shell. Brown some butter in a small pan. Season lobster meat with salt, pepper and hot browned butter.

Blanch green asparagus in boiling salted water for about 10 minutes. Drain and cook in a hot pan with melted butter.