Heat a large pot over medium heat, add olive oil and let heat up. Add garlic and leeks and cook until garlic is fragrant and leeks are getting soft, 3 - 5 minutes. Add asparagus and cook, stirring frequently for 10 minutes.
Add tomato paste and stir thoroughly. Cook 2 - 3 minutes to bring out to tomato flavor.
Add arborio rice and stir to combine, and toast the rice. Begin adding the vegetable stock 1 cup at the time, stirring constantly. Lower heat slightly (we don't want the risotto to boil, just simmer slightly.) When one cup is absorbed, add the next cup. Continue stirring constantly. After the second cup of vegetable stock goes in, add fresh herbs and cajun seasoning. Continue adding stock and stirring until pasta is al dente, which can take 30 - 40 minutes.
When pasta is thick, and all vegetable stock is absorbed, add heavy cream and cheese. Stir to combine and cook an additional 5 minutes, stirring constantly. Add lobster meat and combine with risotto.
Serve with additional cheese, and fresh herbs.
