Butter-poached lobster tails with risotto

For a simple risotto:

Heat the broth in a large saucepan until hot and simmering.
Preheat a large sauté pan over medium heat and melt the butter. Add the diced onion and garlic, sauté until translucent.
Add the rice, salt and grill for a few minutes.
Add the wine and simmer until absorbed. Gradually add the broth, 1/2 cup at a time, whisking constantly for 25 to 30 minutes.
Add the parmesan, melt, cover and keep warm.
For the butter-poached lobster:

Bring a large pot of salted water to a boil. Cook thawed lobster tails for 7 minutes, adjusting time for larger tails.
Place the cooked tails in ice water, then peel them using kitchen scissors.
Melt the butter in a small saucepan, season with salt, pepper, paprika and parsley. Let simmer, then poach the tails for 1 to 1.5 minutes.
Serve immediately over the risotto, drizzled with butter and a squeeze of lemon juice.