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LOBSTER RISOTTO:.
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Warm broth.
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Heat butter in a large saucepan over medium heat.
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Add shallots; cook 5 minutes or until slightly tender, stirring occasionally.
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Stir in rice, and cook 2 minutes, stirring constantly.
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Add wine; cook until liquid is nearly absorbed, stirring constantly.
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Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.
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Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
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Stir in lobster; cook, stirring constantly, just until thoroughly heated.
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Stir in Parmesan, lemon juice, thyme and black pepper.
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HERB-RUBBED BEEF TENDERLOIN:.
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Preheat oven to 400u00b0F.
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Heat oil in a large-bottom ovenproof skillet.
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Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned.
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Remove skillet from heat, and placfe tenderloin on plate.
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Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere.
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Return tenderloin to skillet, and bake at 400u00b0F for 20 minutes (to 145u00b0 for medium rare) or to desired degree of doneness.
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Remove from skillet; let stand 10 minutes before slicing.
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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.
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Reduce heat to low; whisk in butter one piece at a time.
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Stir in 1/2 t thyme.
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Serve immediately with Lobster Risotto.
