Butter-Poached Lobster Tail

Method

1. With kitchen shears, cut lengthwise through the top of each lobster shell. Gently lift the meat out, leaving it attached at the tail end, and rest it on top of the shell.
2. Blanch the chives in boiling water for 30 seconds, then plunge them into ice water. Drain and pat dry.
3. Blend the chives with the olive oil until smooth and bright green, strain through a fine-mesh sieve, and season with salt.
4. Mix the softened butter with the truffle oil, parsley, and salt, and leave it at room temperature.
5. Bloom the saffron in ¼ cup of the warm stock for 5 minutes. In a large heavy-bottomed pot, melt 1 tablespoon of the risotto butter over medium heat and sauté the onion until soft and translucent, about 5 minutes.
6. Add the rice and toast 2 minutes, stirring. Add the wine and stir until absorbed, then add the saffron with its liquid.
7. Add the warm stock one ladle at a time, stirring constantly and letting each addition absorb before the next, 18–20 minutes, until creamy and al dente.
8. Stir in the remaining butter and the Parmesan, season with salt and white pepper, and keep warm.
9. Heat the melted butter in a medium saucepan to 160–170°F, checking with a thermometer, and add the garlic and thyme.
10. Lower in the lobster tails meat-side down and poach 8–10 minutes, basting occasionally, until the meat is opaque and cooked through. Add a squeeze of lemon juice to the butter at the end.
11. Spoon the risotto onto plates, set a lobster tail on top, and finish with a spoonful of truffle butter. Drizzle chive oil around the plate.