Prepare Lobster Stock: In a large pot, bring 6 cups of water to a boil, add 1 tsp of salt, cook the lobster for 5 mins and then cool. Simmer the shells with onion, bay leaves, parsley, thyme, and peppercorns for 20–25 mins.

Sauté Aromatics: In a saucepan, melt 1 tbsp of butter or olive oil. Sauté ⅓ cup finely chopped shallots for 4 mins until translucent. Add ½ tsp minced garlic and cook for 30 secs.

Toast Rice: Add 1 cup Arborio rice to the mixture, stirring for 2–3 mins until slightly translucent.

Deglaze: Pour in ½ cup dry white wine, let it evaporate for 2–3 mins.

Cook Rice: Gradually add warm lobster stock, ½ cup at a time, stirring, for about 25–30 mins until creamy and al dente.

Finish Risotto: Stir in ½ cup grated Parmesan and pepper to taste, cover for 5 mins.

Reheat Lobster: Warm lobster meat in a small pan with a splash of butter or stock.

Serve and Garnish: Serve risotto with warmed lobster and garnish with chives and lemon wedges.