Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the water in Step 5.) Wash and dry produce.

Dice tomatoes into ¼-inch pieces. Halve, peel, and finely dice onion. Quarter lemon.

Using kitchen shears, cut along underside of each lobster shell*, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat. Remove meat and cut into ½-inch pieces. Discard shells. Place lobster meat in a medium bowl. TIP: Wash cutting board thoroughly before proceeding.

Using a pair of kitchen scissors, cut the under-side (soft side) of the lobster tails lengthwise. Turn the tails over on cutting board and, using a clean kitchen towel, apply presure to the tops of the shells until they crack. Turn the tails back over and, using your hands, peel back the shells on each side of the cut tail. Remove meat and cut lobster into 1/2 inch pieces.Discard shells and transfer lobster meat to a medium bowl. **(editorial, need help with wording for making sure to clean cutting board for next step)**

Slice baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Spread out on a baking sheet and drizzle with olive oil; season with salt and pepper.

Bake on top rack until golden brown, 8-10 minutes.

Meanwhile, in a small bowl, combine tomatoes, half the garlic powder, half the balsamic glaze, 1 TBSP diced onion, a drizzle of olive oil, salt, and pepper (all the balsamic glaze and 2 TBSP diced onion for 4 servings).

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add remaining onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes.

Add rice, half the Tuscan Heat Spice, remaining garlic powder, 1 TBSP butter, and a big pinch of salt (we used ½ tsp; 1 tsp for 4 servings). (For 4, use all the Tuscan Heat Spice and 2 TBSP butter for 4 servings.) Cook, stirring often, until rice is translucent, 1-2 minutes.

Add 1 cup simmering water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

Add cream sauce base to pan with risotto; stir to combine. Cook until slightly thickened, 1 minute more. Remove from heat; stir in half the truffle seasoning (all the seasoning for 4) TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water. 

Add 1 cup simmering water and stock concentrates to pan with rice. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid. If you prefer risotto more al dente, cook for less time.

Stir in cream sauce base; cook until slightly thickened, 1 minute more. Turn off heat; stir in half the truffle seasoning (all for 4 servings). TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.

Heat 2 TBSP butter (4 TBSP for 4 servings) in a small pan over medium heat. Add lobster and cook, stirring occasionally, until cooked through and no longer translucent, 2-3 minutes. Turn off heat; stir in a squeeze of lemon juice, salt, and pepper.

Once risotto is done, stir in lobster and lemon butter from pan. Taste and season with salt and pepper.

In a large bowl, toss mixed greens with dressing.

Using a slotted spoon, spoon balsamic tomatoes onto crostini.

Divide lobster risotto between bowls; season with pepper. Place tomato bruschetta crostini on a serving plate. Serve with salad and any remaining lemon wedges on the side.