Step 1: Sauté the Shallot and Garlic

1. In a large saucepan or deep skillet, heat olive oil and 1 tablespoon of butter over medium heat.
2. Add the diced shallot and cook until translucent, about 3 minutes.
3. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Toast the Rice 4. Add the Arborio rice to the pan, stirring continuously for 1-2 minutes to coat the grains in oil and lightly toast them. This helps create a creamy texture.

Step 3: Add the Broth Gradually 5. Using a ladle, add about 1/2 cup of the warmed broth to the rice and stir until the liquid is absorbed. 6. Continue adding broth, 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more. This process will take about 18-20 minutes, or until the rice is creamy and tender with a slight bite.

Step 4: Finish with Lemon, Butter, and Parmesan 7. Once the rice is fully cooked, turn off the heat and stir in the remaining tablespoon of butter, Parmesan cheese, lemon juice, and lemon zest. Mix until creamy and well combined. 8. Gently fold in the chopped lobster meat, then season with salt and black pepper to taste.

Step 5: Serve and Garnish 9. Serve the risotto warm, garnished with fresh parsley and an extra sprinkle of lemon zest, if desired.