Carefully remove the lobster meat from each tail. You can cut down the center and use our fingers to remove the meat. Chop up the meat into bite size pieces.

In a large skillet, melt 2 tablespoons of butter. Once it melted, add one clove of minced garlic and sauté until it is fragrant or about 1 minute.

Add the lobster meat into the skillet and cook for about 5 to 6 minutes or until cooked through. They will turn opaque with some red when they are done. Remove from heat and set aside.

In a medium pot, heat 1 tablespoon of olive oil and 1.5 tablespoon butter over medium heat. When the butter is melted, add the thinly sliced shallot and the crushed garlic. Cook for about 3 to 4 minutes or until the shallots are slightly soft and fragrant stirring regularly. Season with salt and pepper.

When the shallots are soft and fragrant, add a cup of risotto. Stir to coat the risotto with the garlicky oil-butter mixture.

Add in one cup of white wine. Stir regularly and let the risotto cook until the first cup of wine is absorbed.

Add in the second cup of wine and repeat the process of stirring the risotto as it cooks until the second cup is absorbed.

Once the wine is absorbed, pour in the first cup of vegetable stock. Cook and stir until absorbed and repeat with the second cup of stock.

When all the stock is absorbed and the risotto is fluffy and creamy, stir in the cooked lobster pieces, lemon juice, and Parmesan cheese.

Remove from heat. Drizzle with remaining olive oil. Serve hot, garnishing with fresh parsley or fresh squeezed lemon juice if desired.