Ingredients (2–3 servings):

For the Lobster:

• 3 lobster tails (about 4–5 oz each), shells split and meat removed

• 1 cup unsalted butter (2 sticks), cut into cubes

• 2 tbsp water

• 1 clove garlic, smashed

• 1 sprig fresh thyme (optional)

• Lemon wedges, for serving

For the Risotto:

• 1 cup Arborio rice

• 3 tbsp butter (divided)

• 1 tbsp olive oil

• 1 small shallot, finely diced

• 2 cloves garlic, minced

• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)

• 4 cups chicken or seafood stock (kept warm)

• ½ cup Parmesan cheese, freshly grated

• 2 tbsp mascarpone (optional, for extra creaminess)

• Salt & freshly cracked black pepper, to taste

• Fresh parsley or chives, chopped, for garnish

Instructions:

1. Prepare Lobster – Remove meat from lobster tails, cut into large chunks. Set aside.

2. Start Risotto – In a large pan, heat 1 tbsp butter + olive oil over medium heat. Add shallot and garlic, cook until soft and fragrant. Stir in Arborio rice, toasting for 1–2 minutes until slightly translucent.

3. Deglaze – Add wine, stirring until mostly absorbed.

4. Cook Risotto – Add warm stock, ½ cup at a time, stirring often. Let liquid absorb before adding more. Continue until rice is creamy and al dente (18–20 minutes). Stir in Parmesan, remaining butter, and mascarpone. Season with salt and pepper. Keep warm.

5. Butter Poach Lobster – In a small saucepan, add 2 tbsp water and bring to a simmer. Reduce heat to low, whisk in butter cubes a few at a time to create an emulsion (don’t let it boil). Add garlic and thyme. Slip in lobster meat and gently poach 5–6 minutes until opaque and tender.

6. Assemble – Spoon risotto onto plates, top with butter-poached lobster, drizzle with a little of the poaching butter, and garnish with fresh herbs. Serve with lemon wedges.