Lobster with sugar pumpkin risotto

We're making Butter Poached Point Judith Lobster with Sugar Pumpkin & Poblano Risotto and Sweet Corn Emulsion with Chef Nick Rabar of Avenue N.

Ingredients:

1 ea. 1.5# Lobster
1 cup Aborio Rice
2 Cups Chicken Stock
½ Cup Sugar Pumpkin, roasted and Pureed
¼ Cup Chopped Poblano Peppers
1 Tablespoon Shallots
1 Tablespoon Butter
1 Tablespoon Parmesan Cheese
1 teaspoon Salt
1 ea. Corn, shucked and removed from cobb
4 oz. Cream, Heavy
2 oz. Butter

Steps:

Boil Lobster in shell until fully cooked. Remove from shell, warm in melted butter (optional).

Saute Peppers and shallots until cooked.

Add rice, then gradually add stock until fully absorbed. Add butter and Parmesan cheese.

For sauce, simmer corn in cream until doneness.

In a blender, blend and add butter and a pinch of salt.