Creating Lemon Butter Lobster Risotto is a simple yet rewarding process. Just follow these steps for a delightful outcome:

1. Prepare the Broth: In a saucepan, keep the broth warm over low heat.
2. Sauté the Aromatics: In a large pan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the garlic and cook for another minute.
3. Cook the Rice: Add the Arborio rice to the pan, stirring to coat it with the oil and butter. Toast the rice for 2-3 minutes until slightly translucent.
4. Deglaze with Wine: Pour in the white wine, stirring constantly until it has mostly evaporated.
5. Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 20 minutes.
6. Incorporate Lobster and Seasoning: When the rice is creamy and al dente, stir in the cooked lobster, lemon zest, and juice. Add the remaining butter and Parmesan cheese, mixing until combined. Season with salt and pepper to taste.
7. Finishing Touches: Remove from heat and let it sit for a minute before serving to achieve the perfect consistency.
8. Garnish: Serve the risotto hot, garnished with freshly chopped parsley.

This step-by-step guide ensures that your Lemon Butter Lobster Risotto turns out rich and flavorful, making it a standout dish at your table.