Bring a large pot of salted water to a boil and add the lobster tails. Boil for 3–4 minutes, or until the shells turn a vibrant red.

Remove the lobster from the water and allow it to cool slightly. Using kitchen shears, carefully cut open the shells and extract the meat. Chop the lobster into bite-sized pieces.

In a skillet over medium heat, melt the butter and add the minced garlic. Sauté for about 30 seconds until fragrant. Add the chopped lobster meat, season with salt and pepper, and cook for 1–2 minutes. Finish with a drizzle of fresh lemon juice, then set aside.

In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the minced shallot and garlic, cooking for about 2 minutes until softened and aromatic.

Stir in the arborio rice and cook for an additional 1–2 minutes, just until the rice begins to look slightly translucent around the edges.

Pour in the white rice vinegar and allow it to simmer until nearly all the liquid has been absorbed.

Begin adding the warmed broth one ladle at a time, stirring often. Wait for the rice to absorb most of the liquid before adding more. Continue this gradual process for about 20 minutes, until the risotto reaches a creamy, tender consistency.

Stir in the grated Parmesan cheese, optional heavy cream, lemon zest, salt, and pepper. Mix until the cheese has melted and the risotto is smooth and creamy.

Gently fold in the sautéed lobster pieces to warm them through without overcooking.

Plate the risotto, sprinkle with freshly chopped parsley, and serve immediately. For a complete meal, pair with a crisp green salad or a side of roasted asparagus.