Lobster Butter Risotto (Print Version)

# Ingredients:

01 - 8 lobster tails.
02 - 1 small onion, diced.
03 - ½ cup Parmesan cheese.
04 - 2 tbsp parsley, chopped.
05 - 1 cup butter.
06 - Sea salt.
07 - Black pepper.
08 - 1 lemon.
09 - 4 cups chicken broth.
10 - 3 garlic cloves, minced.
11 - 1 cup Arborio rice.
12 - Smoked paprika.
13 - 2 tbsp butter.

# Instructions:

01 - In a pot, warm the broth on the stove.
02 - Cook garlic and onion in butter until softened.
03 - Toss the rice into the pan and let it brown for 2-3 minutes.
04 - Pour in small amounts of hot broth and stir continuously till absorbed. Cook for about 20-25 minutes for a creamy texture.
05 - Add the Parmesan and mix well.
06 - Cook lobster in boiling water for 7 minutes. Cool in ice water, then remove shells.
07 - Combine butter with spices and let it melt.
08 - Poach lobster in the spiced butter for 1-1.5 minutes.
09 - Spoon risotto onto a plate, place lobster on top, drizzle the butter sauce, and garnish with lemon.

# Notes:

01 - Making your own broth boosts the flavor.
02 - Slowly poaching the lobster keeps it soft and juicy.

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