To make the risotto - Place your lobster stock (or chicken) in a medium saucepan and bring to a boil, turn to low to keep hot.
Bring a large saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for about 10 minutes. The shells will curl. Drain and set aside on a cutting board until cool enough to handle. Using a sharp knife, split the tails in half lengthwise. Remove the meat then cut into 1/2â³ pieces.
In a large saute pan, melt 3 tablespoons of butter over medium heat. Cook until butter begins to turn brown & starts to foam, 1-2 minutes. Add the shallots & saute until tender & beginning to brown. Add the rice and stir to coat, let cook for about a minute. Add the brandy & simmer until almost all of liquid has evaporated.
Then begin adding your stock, 1/2 cup at a time. Stir constantly until stock is almost completely absorbed then add another. 1/2 cup stock. Continue in this manner until the rice is tender but still firm to bite, about 20-30 minutes. The amount of stock will vary, I like to have extra just in case. When rice is almost cooked add 2 teaspoons of truffle oil and continue cooking as normal, adding lobster broth.
Remove from heat and add the Parmesan cheese. Season with salt & pepper to taste, add the chives & lobster meat, mix lightly.
To plate, add a spoonful of taleggio cheese sauce using a 2 oz ladle, place the risotto on top & drizzle remaining teaspoon of truffle oil evenly among the two plates. Top off with the bacon wrapped filet mignon.
To make the filet mignon - Preheat the broiler.
Melt butter, parsley & onion powder together. Wrap each filet with two slices of bacon (enough to wrap all the way around), holding with toothpick if necessary.
Place on foil lined broiler pan, season well with salt & pepper.
Brush the tops with half of the butter mixture and broil 3-4â³ from heat, about 8 minutes on each side for medium. While flipping the steaks brush again with remaining butter mixture.