Creating Lemon Butter Lobster Risotto can be straightforward if you follow these simple steps:

1. Heat the Stock: In a saucepan, bring the seafood stock to a gentle simmer. Keep it warm on low heat throughout the cooking process.
2. Sauté the Aromatics: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes.
3. Add the Rice: Add the Arborio rice to the skillet. Stir well to coat the rice in the oil and butter, cooking for about 2 minutes until the rice is lightly toasted.
4. Deglaze with Wine: Pour in the white wine, stirring constantly until it’s mostly absorbed by the rice.
5. Incorporate Stock Gradually: Begin adding the warm seafood stock, one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes until the rice is creamy and al dente.
6. Add Lobster and Cheese: Once the rice is cooked to your liking, stir in the chopped lobster meat, grated Parmesan cheese, lemon juice, and lemon zest. Mix until everything is well combined and heated through.
7. Season: Taste the risotto and season with salt and pepper to your preference.
8. Rest: Remove the skillet from heat and let it sit for about 5 minutes to allow the flavors to meld.
9. Garnish: Before serving, garnish with chopped fresh parsley for a pop of color.

This step-by-step guide will help you create a restaurant-quality Lemon Butter Lobster Risotto that will impress your guests and satisfy your cravings.