Bring a large pot of heavily salted water (like seawater) to a boil. Separate the claws from the bodies of the lobster. Add the claws to the boiling water and cook for 3 minutes. Add the bodies and cook both for another three minutes. Put the bodies and claws directly into a large bowl of ice water and chill well.

Clean the meat from the shells being careful to keep the claws, knuckles and tail meat intact. Chill for use later. Make lobster stock using the shells and strain through a fine sieve. (call if you have questions about this).

Sauté the onion and rice in a large pan. Add the wine and allow it to cook into the rice stirring constantly. Begin to ladle in the stock slowly allowing each ladle to be absorbed before adding the next. Stir gently as needed. When the rice is 3/4 cooked begin to add the butter slowly, allowing the rice to absorb it. With an additional knob of butter place the lobster tail and claw meat in the oven to heat.

Serve on a warm plate with the lobster on top of the rice and the butter from the lobster pan drizzled on the plate. ENJOY.