Follow these simple steps to create your Lemon Butter Lobster Risotto:

1. Prepare the Broth: In a saucepan, heat the chicken or seafood broth over medium heat. Keep it warm but not boiling.
2. Sauté the Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Toast the Rice: Add the Arborio rice to the skillet and stir well to coat the grains with butter. Cook for about 2 minutes, allowing the rice to toast slightly.
4. Add the Wine: Pour in the dry white wine, stirring constantly until it has mostly evaporated and the rice has absorbed the liquid.
5. Incorporate the Broth: Begin adding the warm broth, one ladleful at a time, stirring continuously. Wait until the broth is mostly absorbed before adding the next ladleful. This process should take about 20 minutes.
6. Add Cream and Cheese: Once the rice is al dente and creamy, stir in the heavy cream, remaining butter, and grated Parmesan cheese. Mix until well combined.
7. Finish with Lemon: Add the lemon zest and juice to the risotto, stirring to incorporate. Season with salt and pepper to taste.
8. Fold in Lobster: Gently fold in the chopped lobster meat, allowing it to warm through in the risotto.
9. Adjust Consistency: If the risotto is too thick, you can add a little more broth or cream to reach your desired consistency.
10. Serve Immediately: Remove from heat and let sit for a minute before serving.

Each step is designed to build flavor and create a deliciously creamy risotto that highlights the lobster beautifully.