Start by steaming or lightly boiling the lobster tails for just a few minutes until the shells turn vibrant red. Cool them in ice water to stop the cooking process, then carefully remove the meat using kitchen shears. Save the shells to create a rich lobster stock. Poach the lobster meat in melted butter with garlic and thyme over low heat until tender, then set it aside while keeping the buttery juices for later.

Simmer the chicken stock, lobster shells, minced garlic, and paprika in a saucepan for about 20 minutes. This step infuses the stock with a delicious seafood aroma that will elevate the taste of your risotto. Strain the stock and keep it warm on low heat, ready to ladle into the risotto.

Add a few tablespoons of the reserved lobster butter to your pan and sauté the finely diced shallots until soft and translucent. This is where the flavor starts to build!

Stir the Arborio rice into the sautéed shallots, coating each grain with butter. Toast lightly until fragrant, then pour in the cognac or wine. Allow the liquid to bubble and reduce, infusing the rice with its depth of flavor.

Add the warm stock a ladleful at a time, stirring constantly until each addition is absorbed before adding the next. This slow process helps the rice release starches for that creamy consistency. Be patient and keep stirring; it’s worth it!

When the risotto is tender and creamy, stir in Parmesan cheese along with a final knob of butter. Gently fold in the butter-poached lobster pieces, letting them warm through without overcooking.

Plate the risotto in shallow bowls, drizzle with browned butter for extra indulgence, and sprinkle chopped spring onions or chives on top. The final touch is both beautiful and flavorful!