Creating this amazing Lemon Butter Lobster Risotto requires attention to detail, but the results are worth it. Follow these steps:

1. Prepare the Broth: In a saucepan, heat the seafood or chicken broth over medium heat. Keep it warm on the stove, but do not boil.

2. Sauté the Aromatics: In a large pot, add the olive oil over medium heat. Once heated, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

3. Toast the Rice: Add the Arborio rice to the pot, stirring frequently for 2-3 minutes. This process toasts the rice, enhancing its flavor.

4. Add Wine: Pour in the dry white wine, stirring constantly, until the wine is mostly absorbed by the rice.

5. Incorporate Broth: Gradually add the warmed broth, one ladleful at a time. Stir continuously and wait until the liquid is absorbed before adding more broth. This ensures creamy risotto.

6. Cook the Risotto: Continue adding broth and stirring for about 18-20 minutes, or until the rice is creamy and al dente. You may not use all the broth, depending on your desired consistency.

7. Add Lobster and Flavoring: Once the rice is cooked, gently fold in the chopped lobster meat. Add the grated Parmesan cheese, unsalted butter, lemon zest, and juice. Mix well to combine and season with salt and pepper to taste.

8. Rest the Risotto: Remove from heat and let the risotto sit for about 5 minutes to allow the flavors to meld.

9. Serve: Immediately serve the risotto in bowls, garnished with chopped fresh parsley and additional lemon zest if desired.