the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain
and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender
and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
Assemble: Spoon the risotto into 4 bowls. Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster.