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In a large saucepan or deep skillet, heat olive oil and 1 tablespoon of butter over medium heat.
Add the diced shallot and cook until translucent, about 3 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Finish with Lemon, Butter, and Parmesan
Once the rice is fully cooked, turn off the heat and stir in the remaining tablespoon of butter, Parmesan cheese, lemon juice, and lemon zest. Mix until creamy and well combined.
Gently fold in the chopped lobster meat, then season with salt and black pepper to taste.
Serve and Garnish
Serve the risotto warm, garnished with fresh parsley and an extra sprinkle of lemon zest, if desired.