Lobster Risotto

Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender about 20 minutes.

Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.

Heat remaining 2 tablespoons oil in a large flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown about 3 minutes. Add wine and cook for 1 minute.

Stir 1 cup chicken broth into rice mixture; cook stirring constantly until broth is absorbed. Repeat adding broth 1 cup at a time until all the broth is used stirring constantly until broth is absorbed each time about 30 minutes.

Mix honey into onions and cook 5 minutes more.

Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.