6-8 oz lobster tail meat, removed from shell ½ yellow or white onion, chopped small 3 large garlic cloves, sliced thin 1 T unsalted butter 1 T extra virgin olive oil ¾ C Arborio rice ¼+ C Parmesan cheese 4 oz frozen peas, thawed and brought to room temperature a pinch of red pepper flakes for taste enhancement a pinch of saffron for color. Crumble the saffron threads between your fingers before using. ¾ C white wine (we use Sauvignon Blanc). One quarter cup of the wine to be used for deglazing the pan and one half cup to be mixed with the fish or chicken stock. 2 ¾ C fish stock or low sodium, organic chicken stock Zest from one lemon Juice from ½ lemon