Lobster Risotto

Get out a large skillet with deep sides and fill it halfway with water. Bring it to a boil, then add the Lobster Tails (4) and cook them until the shells become vivid red, about 8 minutes.

Remove lobster tails to a cutting board and let them cool enough to handle. Turn off the stove in the meantime and drain the water out of the skillet, but don't clean it out to keep the lobster flavor. Remove the tail meat from the shell and dice it into small, bite sized chunks.

Put the skillet back on the stove and melt Butter (2 Tbsp) in it. Add the Garlic (3 cloves) and let it soften for about 30 seconds, then add in the lobster meat. Let it cook in the butter and garlic for a couple of minutes. Season with Saffron Threads (1 pinch), Dried Tarragon (1 pinch), Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch).

Remove lobster from the pan and add Butter (4 Tbsp). While it melts, pour the Chicken Stock (3 cups) into a small pot on the burner directly next to or behind the skillet. Warm it over medium-low heat.

Add Arborio Rice (1 1/2 cups) to the skillet with melted butter and let it toast for a minute. Pour in White Wine (3/4 cup) and let the rice completely absorb it. Stir often. Season with Saffron Threads (1 pinch), Dried Tarragon (1 pinch), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).

Once the wine is absorbed, use a ladle to ladle in about 1/4 of the warmed chicken stock. Continuously stir it into the rice until it is all absorbed.

Repeat this 3 more times until the chicken stock is gone and is completely absorbed in the rice. Then add the lobster back in and stir it all well. Take the pan off of the heat and stir in the Asiago Cheese (2 Tbsp) until it is melted.

Scoop it into pretty bowls and serve it immediately. Enjoy!