Combine 1 Tablespoon of oil with the butter in a heavy 2 to 3-quart saucepan over medium-high heat. Add the onions and cook, stirring, until the onion begins to soften, approximately 2 to 3 minutes. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 more minute. Add 2 cups of the broth to the rice, reduce the heat to low, cover the saucepan, and cook exactly 15 minutes. Turn off the heat.
Uncover the pan, add the remaining ½ cup broth, cheese, and salt and pepper to taste, and stir to combine with the rice. Allow to cool completely and refrigerate, covered, at least 3 hours or overnight.
When the risotto is cold, form the chilled risotto into balls with your hands; using approximately 1 ounce of cooked risotto for each ball.
Then, deep-fry over medium-high heat at 350 degrees Fahrenheit. Add the balls in the pan (as many as will fit in the fryer without touching each other) and cook approximately 10 minutes on each side until brown. Serve immediately.
Bring the water and salt to a boil in a small saucepan. Add the cornmeal. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes until thickened. Remove the pot from the heat and add the grated cheese. Let the mixture cool a little. Next, shape 2 tablespoons of dough into a stick about 3 inches long. Repeat with the remaining dough. Finally, heat the oil in a skillet until hot but not smoking and fry until golden brown on all sides.
Preheat the grill. If using wooden skewers, soak in water for 5 minutes.
Place the lobster on the skewers and brush with the Satay sauce, then cover and marinate for about 1 hour. Cook under a medium grill for approximately 8-10 minutes, basting with any remaining satay sauce and turning the skewers occasionally.
