Preheat the oven to 400F degrees.
Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat).
Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked.
Remove the lobster from the pan and set it aside to cool.
Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes.
Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated.
Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring.
Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt.
Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated.
Remove the pan from the oven, and stir in the reserved lobster.