Prepare Lobster: Steam or boil lobster tails for 5-7 minutes until bright red. Cool in ice water for 5 minutes before extracting meat.

Butter Poaching: Combine water, minced garlic, and thyme in a saucepan. Whisk in butter and poach lobster for 5 minutes.

Make Brown Butter: Melt an additional tablespoon of unsalted butter in a skillet until golden brown, about 3-5 minutes. Combine with poaching butter.

Heat Stock: Simmer chicken stock and optional lobster stock over low heat to absorb into risotto.

Sauté Aromatics: Heat lobster-infused butter in a large pan. Sauté chopped shallots for 2-3 minutes until translucent.

Cook Risotto: Add Arborio rice and toast for 2-3 minutes. Gradually add stock, stirring frequently, for about 18-20 minutes until al dente.

Finish Risotto: Stir in remaining lobster butter and cheese, mixing thoroughly, and adjust seasoning.

Add Lobster: Gently fold in poached lobster meat, or keep it separate if preparing ahead.

Serve: Scoop into bowls, garnish with spring onions or chives, and drizzle with brown butter.