Butter Poached Lobster Tails with Risotto

Ingredients:

For the Lobster:

8 lobster tails, thawed
1 cup high-quality butter
Sea salt, to taste
Smoked paprika
Ground black pepper
2 tbsp chopped parsley
1 lemon
For the Risotto:

2 tbsp butter
1 small onion, diced
3 minced garlic cloves
1 cup Arborio rice
4 cups chicken broth
Sea salt, to taste
1/2 cup grated Parmesan cheese

Instructions:

For Simple 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.