In a small saucepan, melt the 2 sticks of butter over low heat. Add the garlic, bay leaf, and tarragon sprigs, and keep warm on the lowest heat setting while we make our risotto.

In a wide and shallow skillet, melt the two tablespoons of butter over medium heat. Add the shallot and cook for 1-2 minutes, stirring constantly, until the shallots have softened. Add the rice and cook for another minute, while stirring, so that the rice is coated in the butter. Add the pinch of saffron, if using, and the white wine and simmer until the wine is absorbed into the rice.

Once the wine has been absorbed into the rice, add 1 cup of warm broth while constantly stirring the pot. This is the key to risotto, the continuous stirring releases starch from the rice and creates creaminess. Once that broth has been absorbed, add another cup. A trick to tell when it's time to add more broth is if the bottom of the pan is exposed when you drag your spoon across the bottom. You will continue to add broth, 1 cup at a time while stirring until it has been absorbed into the rice and the rice is just slightly al dente, about 20-22 minutes. You may not need to use all the broth, just check the rice periodically, by tasting, until it has the desired texture.

Once the rice has reached the desired doneness, turn off the heat. Stir in the butter and parmesan and continue to stir until the cheese and butter are melted and evenly dispersed. Top with chives and set aside.

Roughly chop the lobster meat into chunks and increase the heat on the melted butter to medium-low. Add the lobster meat to the butter and gently baste the warm butter over the lobster until the flesh has turned opaque; about 3-4 minutes. Using a slotted spoon, transfer the poached lobster to the risotto and gently fold the lobster in. Serve with lemon wedges on the side and more parmesan. Enjoy!