To prepare oysters
Place the arborio rice on a sheet pan and toast in oven at 375° for 10 to 15 minutes or until lightly golden brown. Remove from oven and let cool. Place in blender and grind into fine powder. Place oysters one by one in flour and toss carefully and pat off excess flour. Dip in the egg wash and then dredge fully in the arborio rice powder. Heat oil in sauté pan to approximately 350°. Quickly fry oysters on both sides until golden brown. Place on top of salad and serve immediately.

To prepare salad
1. Wash, trim and clean all lettuces and fennel; dry and toss together in a bowl. Place in refrigerator and chill until salad is ready to be assembled.
2. Using a sharp, thin-bladed knife, cut off and discard the peel and white pith from oranges and grapefruit.
3. Working over a small bowl to catch juices, cut between the membranes to remove the orange and grapefruit segments; refrigerate until ready to use.

To prepare citrus vinaigrette
1. In a small mixing bowl, add citrus juice, vinegar and seasoning; slowly whisk in olive oil or place ingredients in a blender to blend together.
2. When ready to serve, remove lettuces from refrigerator, dress with citrus vinaigrette, add orange and grapefruit segments, and set fried oysters on or around salad.

1. In a 10- to 12-inch sauté pan, combine 2 tablespoons butter, the olive oil, onions, and garlic; cook over medium heat until the onions, and garlic are soft and translucent.
2. Add rice and stir for 2 minutes until it is almost opaque. Add enough stock to just cover rice, and then turn heat up to high, and bring to a boil. Cook, stirring constantly, until the stock begins to be absorbed, then add another ladle full of stock. As level of stock dips below level of the rice, continue to add stock, one ladle at a time to keep rice covered. After 15 minutes, taste rice; it should still be quite hard.
3. Add a little more stock if necessary until rice is tender and creamy, yet still al dente. Add wine and continue to stir. The risotto should be quite moist, but not swimming, even so, you may have stock left over.
4. Remove from heat, add snow peas, lobster, remaining butter, and stir vigorously for half a minute or until rice becomes very creamy. Season with salt and pepper, fold in basil, and serve immediately.

1. Break half of the chocolate into pieces and melt with butter in a bowl over simmering water.
2. Combine eggs, sugar, and vanilla extract. Whip on high till pale yellow and tripled in volume.
3. Fold together chocolate and egg mixtures.
4. Line the bottom of a 10-inch spring form pan with parchment paper and wrap the outside tightly with aluminum foil.
5. Pour batter into the prepared pan, place in a water bath, cover loosely with buttered foil, and bake at 350° for 10 minutes. Remove buttered foil and bake 20 minutes more.
6. Chill cake well and remove from spring form pan. Bring cream to a boil and pour over remaining bittersweet chocolate to melt. Pour this over the cake, covering completely. Chill again.
7. When cake is again well chilled, melt white chocolate and pour over the top of the cake.