If not already cooked, boil the lobster tail for about 8-10 minutes until fully cooked. Let it cool, then chop into bite-sized pieces.

Set aside the chopped lobster.

In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the garlic and cook for another minute until fragrant.

Add the arborio rice and stir for 2-3 minutes until the rice is lightly toasted.

Pour in the white wine and stir until absorbed.

Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.

Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Once the risotto is cooked, stir in the remaining butter, Parmesan cheese, lemon juice, and lemon zest.

Gently fold in the chopped lobster and season with salt and pepper to taste.

Remove from heat and let it sit for a couple of minutes before serving.

Spoon the risotto into bowls and garnish with fresh parsley. Serve immediately.