Instructions:
Cook the Lobster:
Steam or boil the lobster tails for 6-8 minutes until fully cooked. Remove the meat from the shells, chop into bite-sized pieces, and set aside.
Sauté the Aromatics:
In a large pan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
Cook the Risotto:
Stir in the Arborio rice, coating it in the butter and oil. Toast the rice for 1-2 minutes. Pour in the white wine and cook, stirring until the liquid is absorbed.
Add the Broth:
Gradually add the warm broth, one ladle at a time, stirring constantly. Wait until each ladle of broth is absorbed before adding the next. Continue until the rice is tender and creamy, about 18-20 minutes.
Finish with Lobster and Lemon:
Stir in the Parmesan cheese, lemon zest, and lemon juice. Add the chopped lobster and heavy cream (if using), and heat through for 2-3 minutes. Season with salt and pepper to taste.
Serve:
Garnish with fresh parsley and serve the lemon butter lobster risotto hot.
