Step 1: Prepare the Lobster

1. If using raw lobster tails, cut down the top shell with kitchen shears and gently pull the meat out, keeping it attached at the base.

2. In a skillet over medium heat, melt the butter and add the minced garlic. Sauté for 30 seconds, then add the lobster meat. Cook for about 3–4 minutes, turning occasionally, until the lobster is opaque and cooked through.

3. Squeeze fresh lemon juice over the lobster, season with salt and pepper, and set aside. Slice into bite-sized chunks or keep whole for presentation.

Step 2: Start the Risotto Base

1. In a large saucepan or sauté pan, heat olive oil over medium heat. Add the shallots and sauté for 2–3 minutes until translucent. Add garlic and cook for another 30 seconds.

2. Stir in the arborio rice and toast it for about 1–2 minutes, stirring constantly, until the edges look slightly translucent.

Step 3: Build the Creamy Texture

1. Pour in the white wine and stir until it’s almost completely absorbed. Begin adding the warm broth, one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. This process takes about 18–22 minutes.

2. Once the rice is creamy and al dente, stir in the butter, Parmesan, and cream (if using). Gently fold in the cooked lobster pieces, reserving a few for garnish if desired. Taste and adjust salt and white pepper as needed.