Lobster

• To a medium pot, add the seafood stock and water. Bring to a low simmer. Keep the stock simmering so it's warm for later.
• Melt the butter in a small pan. Stir in the water and parsley and bring to a very low boil on low heat.

  Pro Tip: Using a pan that is too large will give you a shallower amount of butter to poach the lobster in.
• Place the lobster meat into the butter and cook until it reaches an internal temperature of 135-140 degrees F. The meat should be opaque when cooked through. Set the lobster aside to cool and then roughly chop. Do not discard the butter.
• Place 6 tablespoons of the lobster butter into a large skillet. (Reserve the remaining butter.) Place the skillet over medium-low heat and add the shallot, garlic, and salt to the butter. Cook for about 3 minutes.
• Add the rice to the skillet and stir to absorb all the butter. Toast the rice for about 5 minutes or until almost translucent. Pour in the white wine and cook down until almost all of the liquid is gone.
• Add 1 cup of warm stock to the rice and cook until almost all the broth has been absorbed, stirring frequently. Repeat the process until you have about 1 cup of stock left in the saucepan. Test the rice for your desired doneness. If needed, add ¼ cup of stock at a time and then recheck the rice.
• Remove the skillet from the heat. Add the lobster meat, parmesan cheese, and remaining lobster butter to the risotto. Mix to melt the cheese and reheat the lobster.
• Portion onto plates and garnish with freshly chopped parsley and more parmesan cheese if desired. Serve warm.