Instructions:
For Creamy Risotto:
1. Heat the chicken broth in a large pot until hot and simmering.
2. Preheat a large sauté pan over medium heat and melt the butter. Add the diced onion and garlic, and sauté until translucent.
3. Add the Arborio rice, season with sea salt, and toast for a few minutes.
4. Gradually add the hot broth, 1/2 cup at a time, stirring constantly for 25-30 minutes until the rice is creamy and cooked through.
5. Stir in the grated Parmesan cheese until melted. Cover and keep warm.
For Butter Poached Lobster:
1. Bring a large pot of salted water to a boil. Cook the thawed lobster tails for 7 minutes, adjusting time for larger tails.
2. Place the cooked lobster tails in ice water to cool, then peel using kitchen shears.
3. In a small pot, melt the butter and season with sea salt, ground black pepper, smoked paprika, and chopped parsley. Simmer, then poach the lobster tails in the seasoned butter for 1-1.5 minutes.
4. Serve the butter poached lobster tails immediately over the creamy risotto, drizzling with the remaining butter and a squeeze of fresh lemon juice.
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