In a medium saucepan add the water, stick of butter, and minced parsley. Heat the butter to 160℉, keeping it in the 160℉-180℉ range. *If you don't have a candy thermometer let the butter mixture come to a light light simmer, and keep a careful eye on it.

Remove the lobster meat from the shells by cutting along the top and bottom of the tail. Crack it open and carefully slip out the meat.

When the butter is ready add the lobster meat. Cook for either 6-7 minutes if completely submerged or 2-3 minutes on each side. Lobster will be pearly and opaque when done. Remove from the pot, and rough chop when cooled.

While the lobster meat is poaching make the broth. In a medium saucepan add the broth, water, a pinch of salt, and the lobster shells. Simmer for 15 minutes with the lid on.

Add 4 tbsp of the lobster butter butter to a wide pot or pan on low heat. Add the garlic, shallots and approx. ½ tsp of salt and saute until soft and fragrant approx. 2-3 minutes.

Add arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent.

Add the wine and stir. Cook for 2-3 minutes before adding the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 ½ cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking.

Add more broth and repeat above steps.

Once almost all the broth has been added (approx. 4 cups), but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth ¼ cup at a time and cook down.

Once done turn off the heat. Add the parm, lobster meat, and 2 more tbsp of lobster herb butter. Mix to combine and serve immediately.