Step 1: Prepare the Broth

1. In a saucepan, heat the chicken or seafood broth over low heat. Keep it warm throughout the cooking process.

Step 2: Sauté the Aromatics

1. In a large skillet or saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for about 3–4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Cook the Risotto

1. Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the rice is slightly translucent.
2. Add the white wine and cook until it is mostly absorbed, stirring continuously.

Step 4: Gradually Add Broth

1. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.
2. Continue this process for about 18–20 minutes until the rice is creamy and al dente.

Step 5: Incorporate Lemon and Cheese

1. Once the rice is cooked, stir in the lemon zest, lemon juice, and 2 tablespoons of butter. Mix until the butter is melted and everything is well combined.
2. Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Step 6: Prepare the Lobster

1. In a separate pan, melt 2 tablespoons of butter over medium heat.
2. Add the chopped lobster meat and sauté for about 2–3 minutes until heated through. Season with salt and pepper.

Step 7: Serve

1. Gently fold the sautéed lobster into the risotto. Serve hot, garnished with fresh parsley.
2. Enjoy your luxurious Lemon Butter Lobster Risotto!