Prepare the Lobster:

• If you haven’t already, cook the lobster tails by boiling or steaming them until the meat is opaque and cooked through, about 7-10 minutes. Let them cool, then chop the meat into bite-sized pieces. Set aside.

Sauté the Aromatics:

• In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.

Toast the Rice:

• Add the Arborio rice to the pan and stir well to coat the rice with the butter and oil. Cook for 1-2 minutes until the rice becomes slightly translucent at the edges.

Deglaze with Wine:

• Pour in the dry white wine and stir continuously until the wine has mostly evaporated, about 2 minutes.

Cook the Risotto:

• Begin adding the warmed broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes. You may not need all the broth, but make sure the rice is fully cooked and has a creamy consistency.

Finish the Risotto:

• Once the risotto is cooked, stir in the chopped lobster meat, lemon zest, and lemon juice. For extra creaminess, you can also add the heavy cream at this point. Stir well to combine, and cook for an additional 2-3 minutes to heat the lobster through.

Season and Serve:

• Season with salt and pepper to taste. Stir in the grated Parmesan cheese until melted and the risotto is creamy and smooth.

• Garnish with fresh chopped parsley and serve immediately with an extra squeeze of lemon, if desired.