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

1. Prepare the Broth: In a saucepan, heat the chicken or seafood broth until it’s warm but not boiling. Keep it on low heat to maintain warmth.
2. Sauté 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 an additional minute.
3. Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains in the oil and butter. Toast the rice for about 2-3 minutes until it becomes slightly translucent.
4. Add Wine: Pour in the dry white wine and let it simmer until it is mostly absorbed by the rice, stirring frequently.
5. Incorporate Broth: Begin adding the warm broth to the rice mixture, one ladleful at a time. Stir continuously and allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Add Lobster and Lemon: Once the rice is cooked, gently fold in the chopped lobster meat, lemon zest, and juice. Stir until the lobster is heated through.
7. Finish with Butter and Cheese: Remove the skillet from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Garnish: Top with freshly chopped parsley for a burst of color and flavor.

These steps will help you create a delicious Lemon Butter Lobster Risotto that will impress everyone at your table.