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For the risotto: Saute the garlic and shallots in the oil in a large pan over medium heat until tender. Season with salt and pepper. Add the rice and saute, while constantly stirring, until translucent, about 3 minutes. Add the white wine and cook until reduced. Add half of the chicken stock and reduce until it absorbed into the rice. Add the second half of the chicken stock and cook until it has absorbed into the rice. Add the reserved braising liquid and 1 cup shredded oxtail to the rice and cook until the liquid is absorbed. Finish with the butter and Parmesan and stir until creamy. Add salt and pepper if needed.
For the lobster: Preheat the oven to 350 degrees F. Remove the shells and rinse the lobster tails. Skewer the lobster through the length of each tail to prevent them from curling. Sprinkle the lobster tails with salt and pepper and sear them in a lightly oiled pan over medium-high heat. When all sides are lightly seared, put the pan in the oven to finish cooking, about 8 minutes. Remove the tails from the pan and allow them to cool to room temperature. Once cooled, slice into medallions.
For the plantains: Heat oil in a deep-fryer or large pot to 350 degrees F. Peel the plantains and slice into thin slices lengthwise with a knife or on a mandoline. Cut the plantains in half and fry until crisp. Remove the plantain chips from the oil and season with salt and pepper while they are still hot. Allow to cool and reserve for plating.
For the crema: Combine the sour cream, heavy mayonnaise, cilantro, cumin, lime zest and lime juice in a mixing bowl and stir thoroughly. Season with salt and pepper. Adjust seasonings if needed.
To assemble: Spoon some warm risotto on each plate. Arrange the lobster medallions around the risotto. Place 2 plantain chips into each mound of risotto. Top with cumin lime crema and garnish with micro cilantro.