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1
Heat olive oil in medium saucepan over medium-high heat.
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2
Add onions and garlic and saute until soft.
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3
Add the rice and mix to coat with the oil and cook for 2 minutes.
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4
Raise the heat to high, add the wine and cook until all the liquid has evaporated.
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5
Place the stock and the squid ink in a large saucepan over high heat and stir to combine.
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6
Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed.
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7
Continue until the stock is gone and the rice is al dente.
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8
Add the squid and cook for 2 to 3 minutes.
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9
Stir in the parsley and season with salt and pepper to taste.
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10
Preheat grill or grill pan.
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11
Toss prawns in olive oil and season with salt and pepper.
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12
Grill for 2 to 3 minutes on each side until just cooked through.
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13
Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat.
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14
Drain and shock in cold water.
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15
Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed.
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16
With the motor running, slowly add the oil until emulsified.
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17
Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
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18
Assemble: Spoon the risotto into 4 bowls.
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19
Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster.
