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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