In a large skillet, melt 2 tablespoons of butter over medium heat. Add the lobster tails, cooking them for about 5–7 minutes until they turn bright red and opaque. Once cooked through, remove the lobster and let it cool slightly before chopping it into bite-sized pieces. Set aside.

In a saucepan, gently warm 4 cups of seafood or chicken broth over low heat. Keep it on the stove, just below a simmer.

In a heavy-bottomed pot, melt 2 tablespoons of butter over medium heat and add 1 cup of Arborio rice. Toast the rice for about 2–3 minutes until it’s lightly translucent, stirring frequently.

Gradually stir in ½ cup of the warmed broth to the Arborio rice. Cook while stirring gently until the liquid is mostly absorbed, which takes about 3–5 minutes. Continue this process, adding more broth in ½ cup increments.

Once your risotto reaches a creamy consistency, fold in the chopped lobster, the zest of one lemon, and 3 tablespoons of fresh lemon juice.

Remove the pot from heat and stir in 1 cup of freshly grated Parmesan cheese along with another tablespoon of butter. Incorporate these ingredients until they melt into a smooth, creamy sauce.