3/4 ounces Kahlua
3/4 ounces Bailey's Irish Cream
1 espresso (tall)
1 scoop vanilla ice cream
1/2 cup ice

Blend all ingredients at high speed.
Serve in a large red wine glass.
Top with whipped cream and drizzle some Kahlua to finish.

2 cups Arborio rice
4 tablespoons olive oil
1 tablespoon shallot, finely diced
1 clove garlic, finely diced
5 cups fish stock
1 cup dry white wine
1/4 cup heavy cream
8 each jumbo shrimp (peeled and de- veined)
2 dozen mussels (de-bearded and rinsed)
3/4 pounds fish, cut in cubes (we use a mixture of salmon, swordfish and sea bass)
2 each 1 1/2-pound Maine lobsters
Salt and white pepper to taste
Parmesan cheese, grated to taste

Heat fish stock and white wine to a boil, then reduce heat to a slow simmer. Split lobsters in half (lengthwise), remove and discard food sac, remove tomalley and any roe and reserve for other uses. Rinse with cold water. In a large heavy sauce pan, heat olive oil, add shallots and cook until clear. Add garlic and cook until lightly brown. Add rice and stir until thoroughly coated with oil. Add hot stock until rice is just covered. Stir rice with a wooden spoon continually. Slowly add more broth to rice as it is absorbed. Poach lobster in hot broth as you are stirring rice (allow about 7 minutes) and place on serving dishes. When 3/4 of the stock has been absorbed, add remaining seafood to the rice and continue stirring until all the rice is barely tender, adding stock if needed. Finish by adding the cream, salt and pepper. Spoon rice into the serving dishes, spoon tomato-tarragon coulis around the outside and arrange the seafood on the top. Sprinkle with Parmesan and serve.