1. In a saucepan, bring the chicken stock to a boil. Reduce heat to very low, cover and set aside.
2. In a large skillet or another pan, heat oil and butter over medium heat. Add shallots and garlic and cook, stirring occasionally, 4 to 5 minutes or until they have softened (do not brown). Add the rice and thyme and cook, stirring to coat rice.
3. Add the wine and cook, stirring constantly, until it is absorbed. Using a ladle, add 1/2 cup (125 ml) of reseve chicken broth, reduce heat to medium-low and cook, stirring constantly until it is absorbed. Add the remaining broth in the same way, 1/2 cup (125 ml) at a time (cook about 20 minutes total or until the rice is al dente). At the very end of cooking, add the asparagus and lobster with the last load of warm broth and stir gently.
4. Remove from heat. Add parmesan and lemon zest and mix gently. Add salt and pepper, if desired.
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