1. Heat Plugrá Clarified Butter in a sauté pan.
2. Add diced onions. Sauté onions until they become transparent.
3. Add risotto, sauté for 30 seconds.
4. Add lobster stock to risotto 1/2 cup at a time.
5. Cook risotto until tender- about 15 minutes.
6. In a sauté pan add olive oil and garlic, cook for 30 seconds, add all seafood and sauté until seafood is done, approximately 3 minutes.
7. Then add peas. Finish cooking until peas are hot.
8.Just before serving, add Plugrá Butter (whole butter; not the clarified) and cheese.
9. Risotto could be a little loose, so you may need to add more stock, season with salt and pepper.
10. Serve risotto in a martini glass with a lemon slice in the bottom and garnish with fresh chives.