1. Begin by boiling the lobster tails in lightly salted water for approximately 7 minutes, adjusting the time based on their size. Then transfer them to a bowl of ice water to halt the cooking process.
2. Once cooled, carefully peel the lobster tails using a tea towel and kitchen shears, ensuring the meat remains intact.
3. Prepare the poaching butter by melting high-quality butter in a saucepan over low heat, adding garlic, herbs like thyme or parsley, smoked paprika, salt, and pepper.
4. Submerge the peeled lobster tails in the butter mixture and poach them gently for 1 to 1.5 minutes, rotating frequently for even cooking.
5. In a separate pan, sauté minced garlic and shallots in butter until translucent to begin the risotto preparation.
6. Add Arborio rice to the pan, stirring until the grains are lightly toasted and coated in butter.
7. Gradually add a combination of warm lobster-infused broth and white wine, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
8. Stir the risotto frequently to achieve a creamy consistency, and incorporate grated parmesan or pecorino romano cheese at the end for added flavor and texture.
9. While the risotto finishes cooking, roast asparagus tips in the oven with olive oil, salt, and pepper until tender and slightly crisp.
10. Assemble the dish by placing the creamy risotto on a serving plate and nestling the butter-poached lobster tails on top.
11. Garnish the dish with roasted asparagus tips, fresh herbs like parsley or thyme, and a drizzle of herbed or browned butter.
12. Squeeze fresh lemon juice over the dish for a bright, tangy finish and serve immediately on warm plates.