Servings: 2 to 4

2 tbsps of Olive oil 2 tbsps of Olive oil
3 tbsp unsalted butter 3 tbsp unsalted butter
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
1/4 cup white wine ( Pinot Grigio) ¼ cup white wine ( Pinot Grigio)
4-5 cups chicken stock* (use vegetable stock for vegetarian option) 4 to 5 cups chicken stock* (use vegetable stock for vegetarian option)
3 tbsp of peeled and minced shallots (yellow or white onion, finely chopped) 3 tbsp of peeled and minced shallots (yellow or white onion, finely chopped)
2 clove of Garlic (minced/sliced) 2 clove of Garlic (minced/sliced)
1/2 cup arborio rice or other risotto rice ½ cup arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese ⅓ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley or chives 2 Tbsp chopped fresh parsley or chives
2 Lobster tail split in two 2 Lobster tail split in two
1/4 tsp granulated garlic ¼ tsp granulated garlic
1/4 tsp lemond powder or lemond zest ¼ tsp lemond powder or lemond zest
1 tsp green onion sliced thin 1 tsp green onion sliced thin

Mushroom Risotto: subheading: Mushroom Risotto:
Bring stock to a simmer in a saucepan.
now in a deep, heavy, medium sized saucepan over medium-high heat. Melt 1 tbsp of Butter, 1tsp of olive oil, shallots and garlic  ( sweat or almost caramelized )  Add mushrooms/black peper and sauté about 5 minutes then add rice and cook until the outside of the rice goes from transparent to white.
add white wine just covering the rice bring to boil reduce  by half, about 3 to 4 minutes. Add simmering stock, ½ cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice constantly (stirring sloughs off the starch from the rice) making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next ½ cup. This process will take about 25 to 40 minutes. The rice should be "Al dente" just cooked and slightly chewy. Turn heat off
Stir in the Parmesan cheese, 1tbsp butter and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
Poached Lobster tail: subheading: Poached Lobster tail:
in a sauce pan add 2 tbsp of butter, 1 tbsp of olive oil, 1 tbsp of minced shallots, 1minced garlic. Bring to med heat and caramelize. Then add the 4halfs of lobster tail in meat side down. cover with lid for 30sec, remove lid and bring heat to high. Add 2 to 3tbsp of white wine to deglaze pan, add granulated garlic and lemond powder or lemond zest. Turn off heat and set aside with lid on for 5 to 10mins to finish cooking. now pull meat from shell and coarsely chop and set aside. reduce sauce over med high heat then add lobster back in coat and glaze.
plate risotto use lobster shell to fill back up with lobster then top with thinly sliced green onion