Lobster Risotto

1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. (Here's a video tutorial on how to crack that shell.)

2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.

4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.

5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.

6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.

7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.