Preheat broiler.

In a large skillet over medium heat, add olive oil and asparagus spears. Cook until asparagus is crisp-tender, about 5 minutes. Set aside and keep warm.

Add more oil to skillet, if needed, and add onions and herbes de Provence until softened, about 10 minutes. Set aside and keep warm.

Add more oil to skillet, if needed, and saute shiitake mushrooms until softened, about 7 minutes. Set aside and keep warm.

Add more oil to skillet, if needed, and saute bell peppers until softened, about 10 minutes. Set aside and keep warm.

Add more oil to skillet, if needed, and saute shrimp until just cooked through. Set aside and keep warm.

Add more oil to skillet, if needed, and saute sea scallops until just cooked through. Set aside and keep warm.

Broil lobster tails until just opaque and cooked through. Set aside and keep warm.

To serve, on a large platter, place a bed of turmeric rice. Place asparagus around the base of the rice. Place onions on top of rice. Place shiitakes on top of onions. Place bell peppers around the side of the rice. Place shrimp on top of the shiitakes. Place scallops around the shrimp. Pour clarified butter over the lobster tails. Sprinkle green onions over all. Place lobster tails on the extreme left right and left against the rice.

*Cook's Note: Prepare rice according to package directions, adding 2 teaspoons of turmeric when the cooking liquid begins to simmer.