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1
Place the lobsters in a large pot of boiling salted water and cook until cooked through, about 8 to 10 minutes.
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2
Remove and drain in a colander.
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3
Rinse under cold running water and drain.
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4
When cool enough to handle, remove the tail meat, and chop into 1/2-inch pieces.
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5
Remove the claw meat and set aside whole.
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6
In a large, heavy saucepan, bring the stock to a simmer.
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7
Remove from the heat, cover and keep warm until needed.
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8
In a heavy pot, heat the oil and butter over medium-high heat.
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9
Add the leeks and cook, stirring, until begin to soften, about 5 minutes.
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10
Add the corn, garlic, salt and pepper, and cook, stirring, until the leeks are soft but not brown and the corn is tender, about 3 minutes.
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11
Add the rice and cook, stirring, for 1 minute.
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12
Add the wine and simmer, stirring, until absorbed, about 2 minutes.
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13
Add the hot stock 1/2 cup at a time, and cook, stirring constantly, until each addition of stock is nearly completely absorbed.
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14
Continue until all of the stock has been added and the risotto is creamy.
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15
During the last addition of the stock, add the mussels and cook until they open and the risotto is at the right consistency.
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16
(It will take about 20 to 25 minutes to add all of the stock and for the risotto to reach the right consistency.)
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17
Stir in the cream, oysters and reserved lobster tail meat and cook for 2 minutes.
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18
Season, to taste, with salt and pepper.
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19
Divide the risotto among 4 serving plates.
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20
Garnish each with 1 lobster claw and 1 tablespoon of dulse.
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21
Arrange 2 chive stalks across each bowl and serve.
