Creating Lemon Butter Lobster Risotto requires attention to detail but is straightforward if you follow these simple steps:

1. Prepare the Stock: In a saucepan, heat the chicken or seafood stock over low heat. Keep it warm but not boiling.
2. Sauté Aromatics: In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add chopped onion and garlic, sautéing until translucent.
3. Add Arborio Rice: Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes. This enhances the flavor.
4. Deglaze with Wine: Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.
5. Gradually Add Stock: Begin adding the warm stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
6. Cook the Risotto: This process will take about 18-20 minutes. The rice should be creamy and al dente when done.
7. Incorporate Lobster and Butter: Once the rice reaches the desired consistency, stir in the chopped lobster meat, lemon zest, lemon juice, and the remaining butter. Mix well until heated through.
8. Add Parmesan Cheese: Stir in the grated Parmesan cheese, allowing it to melt into the risotto for added creaminess.
9. Season: Taste and season with salt and pepper as needed.
10. Rest: Remove from heat and let the risotto rest for about 5-10 minutes.

These steps will guide you in creating this incredible dish effortlessly!