Whisk the lobster base with five cups of cold water in a saucepan. Now turn on heat to medium and warm.
In a large saucepan over medium heat add two tablespoons unsalted butter, minced garlic, shallots, grape tomatoes, salt, and pepper. Cook to blister the tomato skin for 1-2 minutes stirring.
Now add the arborio rice and cook to lightly brown for 1-2 minutes stirring. Pour in the white wine and allow it to reduce until it is almost evaporated.
Fold in the artichoke hearts in the saucepan. Slowly add 2-3 ounces of lobster stock at a time waiting for it to almost be completely absorbed by the rice before adding the next ladle. Now fold in the Romano parmesan grated cheese on and off the heat until creamy. Hold warm for plating.
Pat the halibut filet dry then season both sides with salt and black pepper.
Warm sauté oil in a medium sauté pan over medium high heat then add the halibut filet. Cook for 2-3 minutes per side making sure to caramelize the surface of the fish. Once the fish reaches an internal temperature of 145° remove from the heat.
Place the risotto in the middle of the plate. Hand pull the burrata over the risotto then place the seared halibut filet on top.
Place the charred lemon on the edge of the plate then gently place fried basil leaves on the fish and spotted on the risotto and serve.
