Lobster Tail with Risotto

• 2 lobster tails (6 oz)
• 1 1/2 cups arborio rice
• 4 cups seafood stock
• 1/2 cups white wine
• 1/4 cups parmesan cheese
• 3 tbsp butter
• 1 tbsp olive oil
• Lemon, chives

Instructions

1. 1

   Brush lobster with olive oil, broil 8-10 minutes

2. 2

   Cook risotto, adding stock gradually while stirring

3. 3

   Finish risotto with butter and parmesan

4. 4

   Remove lobster meat from shells

5. 5

   Serve risotto topped with lobster and chives