Butter Poached Lobster Tails with Creamy Parmesan Risotto

Ingredients:

For the Lobster:
• 2 lobster tails, halved
• 1/2 cup (1 stick) unsalted butter
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• Salt & black pepper to taste
• Fresh chopped parsley (for garnish)

For the Risotto:
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 4 cups chicken or seafood broth (kept warm)
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt & pepper to taste

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Instructions:

1. Prepare the Risotto
   1. In a saucepan, heat 2 tbsp butter over medium heat. Add chopped onions and sauté until soft.
   2. Add garlic and cook 1 minute more.
   3. Stir in Arborio rice, toasting for 1-2 minutes.
   4. Pour in white wine (if using), and stir until absorbed.
   5. Begin adding warm broth, 1 ladle at a time, stirring constantly until each addition is absorbed.
   6. Continue for about 20 minutes until the rice is creamy and al dente.
   7. Stir in Parmesan cheese, season with salt and pepper, and set aside (keep warm).
2. Butter Poach the Lobster
   1. In a skillet over low heat, melt butter with minced garlic and lemon juice.