In a medium saucepan, heat your seafood broth over medium heat until it reaches a gentle simmer, about 5 minutes.

In a large, deep skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add chopped lobster meat and cook until just opaque, approximately 3–4 minutes. Remove the lobster from the pan and set aside.

In the same skillet, add another tablespoon of butter. Once melted, pour in 1 cup of Arborio rice, stirring constantly for about 2 minutes.

Pour in ½ cup of dry white wine, stirring continuously until the wine is absorbed, about 1–2 minutes.

Carefully ladle in the warm seafood broth, about ½ cup at a time, stirring constantly as the rice absorbs the liquid.

When the rice reaches a creamy consistency and is tender yet firm to bite, remove from heat. Stir in the remaining butter, ½ cup of grated Parmesan, and reserved lobster meat.

Taste your risotto and adjust seasoning with salt and freshly cracked pepper. Serve immediately, garnished with a sprinkle of fresh lemon zest and chopped herbs.