Butter Poached Lobster Tails with Risotto

A luxurious and elegant butter-poached lobster tails served over creamy risotto, perfect for impressing guests or enjoying a special treat.

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Preheat your oven to 200°F (95°C).
Melt the butter in a saucepan over low heat and add minced garlic and lemon juice.
Season lobster tails with salt and pepper and place them in a baking dish.
Pour the butter mixture over the lobster tails and cover with foil.
Bake for 25-30 minutes, basting occasionally, until the meat is opaque and tender.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion and cook until translucent (3-4 minutes).
Add garlic and cook for another minute until fragrant.
Stir in Arborio rice and cook for 2 minutes, coating the rice.
Pour in white wine and cook, stirring constantly, until absorbed.
Add warm broth one cup at a time, stirring frequently, until creamy and tender (about 18-20 minutes).
Stir in Parmesan cheese and season with salt and pepper.
Plate risotto and top with a butter-poached lobster tail, drizzling some poaching butter over the top.
Garnish with freshly chopped parsley.

For the best flavor, use fresh lobster tails. Ensure not to overcook the lobster to keep it tender.