Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente. Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste.
Preheat grill or grill pan. Toss prawns in olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side until just cooked through.
Blanch 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.