Prepare vanilla bean butter: Turn the stove to the lowest setting.

Place butter and split vanilla bean in a small saucepan.

Warm on the stove for at least 30 minutes to infuse the butter.

Prepare risotto: Place a saucepan on medium-low heat.

Add olive oil and arborio rice to the pan and toast for 7-10 minutes, stirring frequently.

Add minced shallot and garlic to the rice and toast for another 5 minutes, stirring frequently.

Add a pinch of saffron and slowly begin adding seafood broth to the rice, about a cup at a time.

Stir slowly and continuously, allowing each addition of broth to be absorbed before adding more.

Season with salt and pepper to taste.

About five minutes before the rice is fully cooked, stir in shredded parmesan cheese and sweet peas.

Prepare lobster: Place two shelled lobster tails in the warm vanilla bean butter.

Poach the lobster tails for 7-9 minutes, or until cooked through.

Remove lobster from the butter and slice into rounds.

To plate, place risotto on the plate.

Arrange lobster rounds on top of the risotto.

Garnish with a few strands of saffron, finishing salt, and freshly ground pepper.

Drizzle with poaching butter and serve immediately.