Truffled Lobster Risotto

A luxurious dish featuring creamy risotto, tender lobster, and the exquisite flavor of truffle oil.

Ingredients - Serves 4

Cook the lobster tails in boiling water for 8-10 minutes or until they are bright red. Remove from the water and let cool. Once cooled, remove the meat and chop into bite-sized pieces.
In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until they are soft and translucent.
Add the Arborio rice to the saucepan and stir until the grains are coated in the butter and begin to toast slightly.
Pour in the white wine and stir until it is fully absorbed by the rice.
Begin adding the chicken broth, one cup at a time, stirring continuously. Wait until each cup of broth is absorbed before adding the next.
Once all the broth has been absorbed and the rice is tender, stir in the chopped lobster, Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
Serve the risotto hot, garnished with chopped parsley.