1. LOBSTER RISOTTO:. 2. Warm broth. 3. Heat butter in a large saucepan over medium heat. 4. Add shallots; cook 5 minutes or until slightly tender, stirring occasionally. 5. Stir in rice, and cook 2 minutes, stirring constantly. 6. Add wine; cook until liquid is nearly absorbed, stirring constantly. 7. Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed. 8. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total). 9. Stir in lobster; cook, stirring constantly, just until thoroughly heated. 10. Stir in Parmesan, lemon juice, thyme and black pepper. 11. HERB-RUBBED BEEF TENDERLOIN:. 12. Preheat oven to 400ºF. 13. Heat oil in a large-bottom ovenproof skillet. 14. Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned. 15. Remove skillet from heat, and placfe tenderloin on plate. 16. Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere. 17. Return tenderloin to skillet, and bake at 400ºF for 20 minutes (to 145º for medium rare) or to desired degree of doneness. 18. Remove from skillet; let stand 10 minutes before slicing. 19. Add broth and wine to skillet, and place over medium-high heat; bring to boil, and cook 7 minutes or until redueced to 1/2 cup. 20. Reduce heat to low; whisk in butter one piece at a time. 21. Stir in 1/2 t thyme. 22. Serve immediately with Lobster Risotto. ---------------------------------------------------------------------------
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