Step 1: Cook the Lobster

1. Bring a pot of salted water to a gentle boil. Add the lobster tails and cook for 4–5 minutes, until shells turn bright red.
2. Remove and let cool slightly. Use kitchen scissors to cut the shell lengthwise and remove the meat. Chop into bite-sized pieces.
3. In a skillet, melt 2 tablespoons butter over medium heat. Add garlic, salt, and pepper, then stir in the lobster meat.
4. Sauté for 2 minutes until just heated through. Stir in lemon juice, remove from heat, and set aside.

Step 2: Prepare the Risotto

5. In a medium saucepan, heat the seafood stock over low heat to keep it warm.
6. In a large skillet or pot, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat.
7. Add shallots and garlic, cooking for 2 minutes until softened.
8. Stir in the arborio rice and toast for 1–2 minutes, stirring constantly.
9. Pour in the white wine, stirring until absorbed.

Step 3: Slowly Cook the Risotto

10. Begin adding the warm seafood stock, one ladle at a time, stirring constantly until absorbed. Repeat until rice is tender and creamy (about 20 minutes).
11. When the risotto reaches a creamy consistency, stir in Parmesan cheese, lemon zest, and parsley. Season with salt and pepper.

Step 4: Assemble and Serve

12. Gently fold in the buttery lobster and stir to combine.
13. Finish with an extra tablespoon of butter, fresh parsley, and a squeeze of lemon juice.
14. Serve warm, garnished with extra Parmesan and lemon wedges.