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1. Poach the lobster tail on a light rolling boil in its shell for 7-8 minutes. Set aside to cool slightly so easier to remove the shell. Once shell removed, place in a small saucepan with the confit garlic butter basting the lobster in the butter, cover and set aside till ready to serve.
2. For the risotto, sweat the shallot in a little butter, add rice and toast lightly. Deglaze with white wine. Add the fish stock gradually, stirring until the rice is nearly tender. Finish with the lobster bisque while still on the heat then turn the heat off and mix through the butter and chopped parsley.
3. Spoon the risotto onto a warm plate, top with the lobster tail. Drizzle over the remaining butter and any remaining olive oil and dress the plate with the herbs. I also added oil made from the lobster shells roasted off in oil and then when cooled, drained through a coffee filter.
