1️⃣ Prepare the Lobster:

1. Preheat oven to 425°F (220°C).
2. Using kitchen shears, cut the shell of each lobster tail and gently lift the meat over the shell while keeping it attached at the base.
3. Season the meat with paprika, salt, and black pepper. Melt butter in a small pan, stir in minced garlic and lemon juice, and brush the mixture generously over the lobster tails.
4. Bake for 10-12 minutes until the lobster meat is opaque and tender.

2️⃣ Cook the Risotto:

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes.
2. Stir in minced garlic and Arborio rice, toasting the rice for 1-2 minutes.
3. Add the cooking grape juice or broth substitute, stirring until it evaporates.
4. Begin adding the warm chicken or vegetable broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for 18-20 minutes until the rice is tender and creamy.
5. Stir in Parmesan cheese, butter, lemon zest, and season with salt and black pepper to taste.

3️⃣ Assemble and Serve:

1. Plate the risotto in a shallow bowl. Place the baked lobster tails on top.
2. Drizzle any remaining lemon butter from the baking dish over the lobster and garnish with fresh parsley.
3. Serve immediately with lemon wedges on the side for extra zest.