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

1. Prepare the Stock: In a medium saucepan, bring the chicken or seafood stock to a simmer. Keep it warm on low heat.
2. Sauté Aromatics: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Toast the Rice: Add the Arborio rice to the skillet, stirring well to coat the grains in the butter and oil. Toast for about 2-3 minutes until slightly translucent.
5. Deglaze with Wine: Pour in the white wine, stirring constantly until the liquid is mostly absorbed by the rice.
6. Add Stock Gradually: Begin adding the warm stock one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Incorporate Cream and Lemon: Once the rice is cooked, stir in the heavy cream, lemon zest, and lemon juice. Mix well to combine.
8. Add Lobster and Cheese: Gently fold in the chopped lobster meat and grated Parmesan cheese. Season with salt and pepper to taste.
9. Finish with Butter: Remove from heat and stir in the remaining 2 tablespoons of butter for added richness and shine.
10. Garnish: Serve the risotto immediately, garnished with fresh parsley for a pop of color.

Following these steps will guide you in creating a luxurious Lemon Butter Lobster Risotto that is sure to impress.