Creating Lemon Butter Lobster Risotto is a delightful process. Follow these steps to achieve the perfect dish:

1. Prepare the Stock: In a saucepan, heat the lobster stock over low heat. Keep it warm throughout the cooking process.
2. Sauté Onion and Garlic: In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook 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, stirring well to coat the grains with oil and butter. Cook for about 2 minutes until the rice is slightly translucent.
4. Deglaze with Wine: Pour in the dry white wine and let it simmer until most of the liquid is absorbed, stirring frequently.
5. Add Stock Gradually: Begin adding the warm lobster stock, one ladle at a time, to the rice. Stir continuously until the stock is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Incorporate Lobster and Lemon: Once the rice is cooked, gently fold in the cooked lobster meat, lemon zest, and lemon juice. Stir to combine.
7. Finish with Parmesan and Butter: Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
8. Let it Rest: Allow the risotto to rest for a few minutes, which enhances the flavors.
9. Garnish: Serve hot, garnished with freshly chopped parsley for a pop of color.

These steps will guide you in creating this incredible dish effortlessly, ensuring that every bite is a taste of luxury!