In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Toss in the lobster pieces and cook for 3-5 minutes until the meat is opaque and tender. Squeeze fresh lemon juice over lobster, mix well, and set aside.

In a separate pot, heat warm seafood broth over low heat, keeping it just shy of a simmer.

In a large skillet, melt another tablespoon of butter over medium heat. Add 1 cup of Arborio rice, toasting it for about 2 minutes. Start incorporating warm seafood broth, adding ½ cup at a time, stirring continuously.

Once the rice is creamy, pour in ½ cup of dry white wine. Stir gently and allow it to simmer for the flavors to deepen.

Gently fold in the cooked lobster, freshly grated Parmesan cheese, and lemon zest. Stir until the cheese melts and the risotto is creamy.

Remove from heat and stir in 2 tablespoons of butter. Let the risotto rest for about 2 minutes.

Spoon the risotto into warm bowls, garnishing with additional lemon zest and Parmesan. Serve immediately.