Start by steaming the lobster tails in a pot of boiling water for about 5–7 minutes until they turn bright red and the meat is opaque. Once done, immediately transfer them to an ice bath to stop the cooking process. Cut the shells open and carefully extract the meat, setting it aside for later use in your rich Butter Lobster Risotto.

In a small saucepan, combine water with minced garlic and fresh thyme. Add two sticks of unsalted butter slowly over medium-low heat, whisking until fully emulsified. Once the butter has blended, reduce the heat and gently poach the lobster meat for about 2–3 minutes until warmed through and tender. Chop the lobster into large chunks and set aside.

In a separate skillet, melt the remaining unsalted butter over medium heat, stirring frequently until it turns golden brown, about 4–5 minutes. Watch carefully to prevent burning, as you want a nutty aroma. Once browned, mix in the butter poached from the lobster, creating a luxurious base for your Butter Lobster Risotto.

Heat the chicken stock in a saucepan, and optionally add the reserved lobster shells to infuse flavor. In a large pan, sauté finely diced shallots in a portion of the lobster butter over medium heat for about 3 minutes until translucent. Add 1 cup of Arborio rice, toasting it lightly for 2 minutes until slightly transparent, then deglaze with ½ cup of cognac or white wine.

Gradually add 4.5 cups of warm chicken stock—one ladle at a time—stirring continuously. Allow the rice to absorb the stock fully before adding more, which should take approximately 18–20 minutes.

Once the rice is cooked, fold in the lobster chunks, remaining lobster butter, and freshly grated Parmesan cheese. Stir everything together until creamy and well-combined, then season with salt to taste. Allow it to rest off the heat for a couple of minutes while flavors meld together.

Spoon the creamy Butter Lobster Risotto into warm bowls and garnish with chopped spring onions or chives for a pop of color. Drizzle a touch of the nutty brown butter over the top. Serve immediately.