1. Preheat oven to 450 degrees.

2. Prep lobster tails by removing the inner shell. Using a kitchen sheers, but down each side of the shell, peel back, and remove.

3. Season the tails with salt and pepper. Wrap in foil, and bake for about 18 minutes. Once cooked, remove the meat from the shell, and roughly chop.

4. To prepare the shrimp toss in olive oil and season with salt and pepper. Bake with lobster tails for 7 minutes, or until pink and opaque.

5. Heat chicken stock in sauce pan over medium heat.

6. Meanwhile heat 3 Tbps of butter in a large skillet over medium heat. Let the butter melt, and a foam form on the top. Once the butter starts to brown (about 2 minutes later), add the onions. Saute for 3 minutes, or until soft.

7. Add rice, stirring to coat. Mix in the wine, and let cook until most of the liquid is absorbed, stirring frequently.

8. Add 1 ladle of chicken stock. Stir and cook until the liquid is absorbed. Add another ladle of stock. Keep going until the rice is al dente.

9. Remove from heat, stir in remaining 1 Tbsp butter, Parmesan cheese and season with salt and pepper.

10. Add shrimp and lobster to risotto to serve.