Follow these precise steps to create your delicious Lemon Butter Lobster Risotto:

1. Prepare the Broth: In a pot, heat the chicken or seafood broth on low to keep it warm throughout the cooking process.

2. Sauté Aromatics: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

3. Add Garlic: Toss in the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

4. Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains with the butter. Toast the rice for about 2 minutes until slightly translucent.

5. Incorporate Wine: Pour in the dry white wine and stir until it’s mostly absorbed by the rice.

6. Gradually Add Broth: Begin adding the warmed broth, one ladleful at a time. Stir frequently, allowing each addition to be absorbed before adding the next.

7. Add Lemon Juice and Zest: After about 15-18 minutes, when the rice is halfway cooked, stir in the lemon juice and zest. This will enhance the flavor and brighten the dish.

8. Add Lobster: Once the rice is creamy and al dente, gently fold in the chopped lobster meat, remaining butter, and Parmesan cheese. Stir until creamy and heated through.

9. Season: Taste the risotto and season with salt, pepper, and additional lemon juice as desired.

10. Garnish: Remove from heat and stir in the chopped parsley for a fresh finish.

11. Serve Immediately: Risotto is best served fresh. Ladle it into bowls while warm, garnishing with extra parsley and lemon wedges if desired.