Butter Poach the Lobster

Cup of Yum
1. For Raw Lobster: Melt 1/4 cup of butter over medium-low heat in a large skillet or braiser. Add the shelled raw lobster meat and gently poach for 6-8 minutes, flipping halfway through. Remove the lobster from the pan and chop into bite-sized pieces.
2. For Precooked Lobster: Melt 1/4 cup of butter over low heat. Add the precooked lobster meat to the skillet and gently warm through for about 2-3 minutes. Remove from heat and chop into bite-sized pieces if needed.

Make the Risotto

1. In the same skillet used for the lobster, leave that butter in there and add an additional 2 tablespoons of butter. Sauté the shallot, thyme, and garlic with a nice pinch of salt over medium heat until the shallot is translucent and fragrant, about 3-5 minutes.
2. Add the Arborio rice to the skillet, stirring to coat with the butter and aromatics. Toast the rice until the edges become translucent, around 2 minutes.
3. Stir in the white wine and let simmer until the wine is fully absorbed by the rice.
4. Begin adding the warm lobster or seafood stock, one ladle at a time, stirring constantly. Wait until each ladle of stock is almost fully absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes. Remember to taste as you go!
5. Stir in the chopped lobster meat, thyme leaves, and Parmesan cheese (if using). Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until the lobster is warmed through and the Parmesan is melted into the risotto.
6. Serve the risotto hot and garnish with extra thyme leaves, lobster claws (if you have any), and grated parmesan. Optionally, serve with lemon wedges on the side.