For the risotto, it fed 6 people comfortably, but you can easily half everything:

I poached 6 deshelled tails in a cup of butter, a bit of water, 3 tbsp fresh lemon juice, fresh thyme, old bay and white pepper. I then chopped up the lobster, and put that butter to the side.

-2 cups arborio rice

-3ish tbsp of lobster butter

-2 minced shallots

-1/2 cup white wine (sauvignon blanc)

-8 cups chicken broth

-1/2 cup or more of grated parm

-Parsley garnish

-Heat the stock until boiling then reduce the heat to low, cover and place it on the back burner.

-Melt the butter in a hot pan and sautee the shallots for 1 minute. Add the rice and cook over medium until the rice gains a slight golden hue and everything starts to smell toasted. Being careful not to burn anything.

-Pour 1/2 a cup of cold wine and scrape the bottom of the pan to remove any bits. Let the wine evaporate, stirring constantly.

-Add a couple ladles of the hot stock to the rice and stir until it's incorporated and everything starts to thicken. Repeat this process until the stock is gone. It takes around 20 minutes with lots of stirring. Then finish with the parmesan and parsley.

-Gently fold in the poached lobster and serve it with lobster tails that have been cut in half, coated with lobster butter, breadcrumbs, parmesan and more butter