𝐁𝐮𝐭𝐭𝐞𝐫 𝐏𝐨𝐚𝐜𝐡𝐞𝐝 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 𝐓𝐚𝐢𝐥𝐬 𝐰𝐢𝐭𝐡 𝐑𝐢𝐬𝐨𝐭𝐭𝐨

Heat the broth in a large pot until hot and simmering.

Preheat a large sauté pan over medium heat and melt the butter. Add the diced onion and garlic, sauté until translucent.

Add the rice, season with salt, and toast for a few minutes.

Add the wine and simmer until absorbed. Gradually add the broth, 1/2 cup at a time, whisking constantly for 25-30 minutes.

Add the Parmesan cheese, melt, cover, and keep warm.

For Butter Poached Lobster:

Bring a large pot of salted water to a boil. Cook thawed lobster tails for 7 minutes, adjusting time for larger tails.

Place cooked tails in ice water, then peel using kitchen shears.

Melt butter in a small pot, season with salt, pepper, paprika, and parsley. Simmer, then poach tails for 1-1.5 minutes.

Serve immediately over risotto, drizzling with butter and a squeeze of lemon juice.