In a 2-quart saucepan, bring about 6 cups of water to a simmer.

Add 2 tsp salt to the water, and then add the lobster tails.

Adjust the heat to maintain a constant simmer (never a boil) and cook the lobsters for 8-9 minutes. Before removing from the water, ensure the meat is tender by poking it all the way through in several places with a toothpick. (Move the shell apart slightly to do this).

Use sharp kitchen shears to split each lobster tail in two.

Use two forks to gently pry the meat away from the shell.

You can serve it in the shell, or remove the meat and dice for stirring into the risotto, your choice.

Meanwhile, in a heavy saucepan, add the olive oil and 1 T of the butter.

Turn the heat to medium and let the butter melt.

When it starts sizzling, add the onions or shallots.

10. Cook until soft and translucent, about 3 minutes.

11. Turn the heat down if the onions start to burn.

12. Next, stir the rice into the onions.

13. Cook for 5 minutes while stirring occasionally.

14. Before moving to the next step, ensure that the edges of the rice are starting to turn translucent.

15. Stir in the wine and salt, and cook while stirring continuously until it evaporates almost entirely.

16. Begin adding the chicken broth, 1/2 a cup at a time and continuously stir until it almost entirely evaporates. (It should take about 15-20 minutes).

17. When you’re down to the last 1/2 cup of chicken broth, taste the rice and see if it’s [url href="http://www.foodterms.com/encyclopedia/al-dente/index.html"]al dente[/url].

18. When the rice is done, turn off the heat and add 1 T of butter.

19. Stir until it melts.

20. Melt the remaining 1 T of butter and have ready.

21. Divide the risotto between two plates, top each with a lobster tail, and drizzle the melted butter on top of the lobster.