Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The proscuitto slices will crisp up as they cool. Crumble about half and leave a few big pieces for garnishing.

Bring one cup water to a boil, add the 1/2 oz. of dried mushrooms, simmer for 5 minutes. Turn off heat, cover and let stand for 45 minutes. Chop when mushrooms have cooled.

Make the seafood stock according to the directions on the package. The directions are 1 part Glace de Fruits de Mer Gold with 20 parts water. So you will need three cups of this stock. This little 1.5 oz. package makes approximately 4 cups stock. I'm making the whole package and freezing any left over. Keep the broth simmering while you make your risotto.

You can blanch your asparagus in the seafood stock 2 mintues or saute it in a little butter. Remove with slotted spoon.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, chopped mushrooms, remaining butter, Parmesan, salt, and pepper.

Remove the lobster meat from the tail and chop. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto and topping with a little chopped lobster. Serve immediately.