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1.
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Heat the oil in a skillet over medium heat then add onion and saute for about 3 minutes.
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Put dry rice in the skillet and saute/toast for an additional 2 or 3 minutes.
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Pour in wine and simmer until absorbed.
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Reduce heat and keep warm.
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2.
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In a sauce pot bring 1 cup broth to a soft boil and throw the lobster tail(s) in.
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Cover and allow to steam about 4 minutes, or until shell(s) turn bright red.
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If using frozen lobster it may take a few extra minutes, but dont worry if you see they are not completely cooked through when you shell them.
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They will cook more later.
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When done remove them from the broth using tongs and set them aside.
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3.
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Raise the heat on your rice mixture to medium.
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Start putting broth into your rice 1/2 cup at a time while keeping the liquid at a gentle simmer.
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Stir frequently and allow broth to absorb before adding additional broth.
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Add salt and pepper to taste.
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Continue adding broth 1/2 cup at a time until its all been added.
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4.
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Shell the lobster meat and cut into small pieces.
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Any bits not cooked through can go back into the sauce pot of broth for a minute or two.
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5.
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If the rice isnt cooked enough (it should be slightly al dente) after adding the 3 cups of additional broth, you can add some of the broth from the sauce pot.
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Your rice should have about 3 1/2 cups of broth in it, plus the 1/2 cup wine.
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6.
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Stir in the cream cheese, 1/4 cup Parmesan, the lobster, and the peas.
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Allow everything to combine and heat thoroughly.
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7.
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Salt and pepper again if needed, and serve with a sprinkle of the reserved Parmesan on top.
