Grind the saffron up with a mortar/pestle. Add to the water and let soak for 10 minutes. Dissolve the lobster base in the water.

Saute the pepper, garlic, and shallot in some olive oil until tender. Add the rice and stir continuously for 3 minutes.

Add a third of the stock and stir until all the liquid is absorbed. Add another 1/3 and, again, stir until liquid is absorbed. If needed, add the final third and allow the rice to absorb it. Add the Parmesan cheese. Finish with the basil.

The Lobster and Morels: Ingredients: 1 Lobster Tail 1/4 oz dried Morels 1 cup Lobster Stock 3/4 lb Butter (cut into small pieces) 1 Tbsp Water I discovered Thomas Keller's method of cooking lobster in a beurre monte about a year ago and I still strongly believe that this is the best way to cook unshelled lobster. Once you try it, you'll never go back. Boil a quart of water with a tbsp of vinegar. Pour enough water on the lobster tail to cover it. Allow it to steep about 5-6 minutes. Drain the water and you should be able to easily peel the shell away from the meat, leaving you with a nice chunk of raw lobster.

Bring the Tbsp of water to a boil. Lower the heat and whisk in a few tbsp of butter forming an emulsion which will keep the butter from clarifying. Slowly whisk in the remaining butter. It is important to keep the butter from boiling - actually you'll want to keep it right around 190F - if it boils, you'll lose the emulsion, messing the beurre monte up. Poach the lobster in the beurre monte for about 6-7 minutes or until fully cooked. Bring the lobster stock to a boil and add the morels. Cook for about 5 minutes or until they are reconstituted. Drain and dry on a paper towel.

The Ravioli: Ingredients: zest from 3 Lemons juice from 1/2 Lemon 1/2 cup Flour 1 tsp Baking Powder 1/4 tsp Sea Salt 1 Egg 4 Tbsp Black Hackleback Caviar 1 small Shallot (finely diced) Parsley (finely chopped) Blot the zest dry with a paper towel and dry in oven at 200F for about 45 minutes. Let cool and use a mortar/pestle to grind into a fine powder.

Mix the zest, salt, flour, and baking powder together. Whisk the egg with the lemon juice. Add about 1/2 of the egg to the dry ingredients and form a ball - add a little bit of egg if dough is too dry. Let the dough rest for about 10 minutes, and knead for 4 minutes.

Halve the dough and roll out two thin sheets.

Combine the caviar with the parsley and shallots.

Divide one sheet of dough into four sections and put a Tbsp of caviar filling in the center of each section. Trace a bit of water around the fillings. Place the other sheet on top and seal around the fillings. Use a cookie cutter to cut out the four rounds. Boil the ravioli for about 5 minutes or until cooked.

The Lemon, Tarragon, Butter Reduction: Ingredients: 1 cup White Wine Vinegar 2 stalks Tarragon 8-10 Whole Peppercorn 1 Lemon 1 Shallot 1 cup Lobster Stock Reserved Beurre Monte from Lobster Bring the white wine vinegar, tarragon, shallot, 1/2 lemon, and peppercorn to a boil, and reduce by 3/4. Strain well.

Bring the lobster stock to a simmer and squeeze in the juice from the other 1/2 lemon. Add the tarragon reduction and slowly whisk in the reserved beurre monte. Reduce by 1/2 or until it starts to thicken.

Plate the risotto. Spoon the reduction around the risotto and arrange the morels and lobster. Garnish with the ravioli and a few leaves of basil for color.

Most importantly, before you leave this site, be sure to check out these seafood recipes