1. Heat the broth in a saucepan and keep it warm on low heat—this is key, as adding cold broth slows the cooking process.
2. In a large skillet or heavy-bottomed pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped shallot and cook until translucent, about 3 minutes. Stir frequently to avoid browning.
3. Add the minced garlic and cook for another 30 seconds until fragrant. This stage always reminds me of those early kitchen experiments where aroma meant progress.
4. Pour in the Arborio rice and stir to coat every grain with the butter and oil. Toast the rice for about 2 minutes until edges look translucent but the center is still opaque—this step helps build that creamy texture.
5. Deglaze the pan with the white wine, if using, and let it simmer until mostly absorbed, about 2-3 minutes. If you’re skipping wine, add a ladle of warm broth instead.
6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This gradual process should take about 18-20 minutes. Patience pays off here; it’s the secret I learned from my culinary classes and family dinners alike.
7. When the rice is creamy but still has a slight bite (al dente), stir in the remaining 2 tablespoons butter, lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
8. Gently fold in the chopped lobster meat and warm through for 2 minutes. Avoid stirring too vigorously now to keep the lobster tender and intact.
9. Remove from heat, cover, and let rest for a minute or two. This final rest lets the flavors meld beautifully.
10. Serve immediately, garnished with fresh parsley or chives for a pop of color and freshness.

One personal tip: I like to keep a bit of extra broth on hand just in case the risotto thickens too quickly. It’s better to add a splash here and there than to rush the process. Also, cooking lobster can be intimidating, but I’ve found that buying pre-cooked lobster meat from your seafood counter saves time without sacrificing flavor.