Making Lemon Butter Lobster Risotto can be seamless if you follow these straightforward steps:

1. Prepare Stock: In a saucepan, heat the chicken or seafood stock over low heat; keep it warm.
2. Sauté Aromatics: In a large skillet, melt ¼ cup of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).
3. Toast Rice: Stir in the Arborio rice, cooking for about 2 minutes until the grains become slightly translucent.
4. Add Wine: Pour in the dry white wine, stirring continuously until the wine is fully absorbed.
5. Incorporate Stock Gradually: Start adding the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle (this process should take about 20-25 minutes).
6. Mix in Cream and Remaining Butter: Once the rice is al dente and creamy, stir in the heavy cream, remaining butter, lemon zest, and lemon juice. Mix well.
7. Fold in Lobster and Cheese: Gently add the chopped lobster meat and grated Parmesan cheese. Adjust the seasoning with salt and pepper to taste.
8. Finish Cooking: Allow the risotto to sit for 2-3 minutes off the heat to thicken slightly.
9. Garnish: Just before serving, sprinkle with fresh parsley for an added touch of freshness.

These easy-to-follow steps will guide you in preparing this incredible Lobster Risotto effortlessly.