Prepare the Lobster: In a small skillet over medium heat, melt the butter. Add the chopped lobster, lemon zest, and lemon juice. Toss gently to coat and warm through, then set aside. The lobster should glisten in the lemon butter and remain tender; avoid vigorous simmering so it doesn’t become chewy.
Sauté Aromatics: In a large pan over medium heat, melt the butter. Add the onion and garlic and cook, stirring, until the onion turns translucent and soft and the garlic smells fragrant without browning. Keeping the heat moderate prevents bitter, browned bits and sets a sweet, savory base.
Cook the Risotto Base: Stir in the Arborio rice, coating it in the butter and aromatics. Toast for 1–2 minutes until the edges of the grains look slightly translucent and you catch a nutty aroma. Pour in the dry white wine and stir steadily until it is fully absorbed and the pan looks almost dry—this removes any sharp alcohol notes and layers in acidity.
Add the Broth Gradually: Add warm broth one ladle at a time, stirring continuously and scraping the bottom and sides so nothing sticks. Wait for the liquid to absorb before adding the next ladle. Keep a gentle, steady simmer (not a rolling boil). Continue until the rice is creamy and tender, about 20 minutes. You’re looking for grains that are soft at the edges with a slight bite in the center, surrounded by a glossy sauce that slowly pools back when you draw a spoon through it.
Finish the Risotto: Stir in the grated Parmesan until melted and smooth, then taste and season with salt and pepper. Fold in the lemon‑butter lobster mixture gently so the pieces stay intact and the citrusy butter emulsifies into the risotto.
Plate and Garnish: Serve in shallow bowls so the risotto spreads slightly. Spoon so some lobster pieces sit on top for presentation. Garnish with fresh parsley and, if you like, a touch of additional lemon zest for brightness.
