Creating Maine Lobster Risotto is rewarding and a wonderful way to showcase your cooking skills. Follow these steps to prepare this incredible dish:

1. Prepare the Stock: In a saucepan, heat the seafood stock over low heat, keeping it warm but not boiling.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Toast the Rice: Add the Arborio rice to the skillet, stirring for about 2-3 minutes until it becomes slightly translucent around the edges.
4. Add Wine: Pour in the dry white wine and cook, stirring frequently until the wine is mostly absorbed by the rice.
5. Incorporate Stock Gradually: Add one ladle of warm seafood stock to the rice. Stir constantly until the liquid is nearly absorbed. Repeat this process, adding stock gradually until the rice is creamy and al dente, approximately 18-20 minutes.
6. Stir in Cream and Cheese: Once the rice is cooked to your liking, stir in the heavy cream and Parmesan cheese, mixing well until creamy.
7. Add Lobster: Gently fold in the diced lobster tails, seasoning with salt and pepper to taste.
8. Finish with Butter: Remove from heat and stir in the unsalted butter for added richness.
9. Rest the Risotto: Allow the risotto to sit for 5 minutes, which will help the flavors meld together.
10. Garnish and Serve: Serve hot, garnished with fresh parsley and lemon wedges on the side for a burst of brightness.

By following these detailed steps, you’re guaranteed to create a Maine Lobster Risotto that will leave everyone raving about your culinary talents!