Step 1: Cook Your Lobster First.

If you’re working with raw lobster tails:

1. Boil a small pot of salted water.

2. Drop tails in for 5-6 minutes until bright red.

3. Let them cool, pull out the meat, chop into bite-sized pieces.

If it’s already cooked lobster? Skip that drama.

Step 2: Warm Your Broth.

Put your chicken broth in a small pot over low heat. Keep it warm on the back burner. Risotto doesn’t like cold broth being dumped on it. Nobody does.

Step 3: Sauté Like You Mean It.

Grab your biggest skillet or wide pot.

Heat the olive oil + butter over medium heat.

Toss in your chopped onion and garlic. Stir until soft and smells like heaven (about 4 minutes).

Step 4: Toast Your Rice.

Dump in the arborio rice. Stir for 2 minutes until every grain looks glossy and a little toasty.

This step? BIG flavor moment.

Step 5: Add The Wine.

Pour in that white wine.

Now stir until the wine is almost gone. This part smells like date night in Italy.

Step 6: The Broth Marathon.

Okay here’s the risotto thing people freak about — don’t.

Ladle in warm broth, about ½ cup at a time.

Stir. Let it absorb. Add more. Repeat.

You’ll keep doing this for about 20 minutes.

The rice should go from crunchy little rocks → creamy, silky goodness with a tiny bite left in the center.

Step 7: Lobster Time.

Stir in the chopped lobster, lemon zest, lemon juice, parmesan, and parsley.

Taste it. Now taste it again.

Need more salt? More lemon? A pinch of chili flakes? Go crazy.

Step 8: Finish Strong.

Turn off the heat.

Throw in another tablespoon of butter because we are not here for diet food today.

Stir. Plate. Sprinkle a little extra parmesan and parsley on top.