In a large skillet over medium heat, combine 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter melts, add 1 finely chopped shallot and sauté for about 3 minutes until translucent. Stir in 2 minced garlic cloves and cook for an additional 30 seconds, until fragrant, ensuring the mixture doesn't brown.

Add 1 cup of Arborio rice to the skillet, stirring well to coat the grains in the oil and butter. Toast the rice for 1 to 2 minutes until the edges become slightly transparent.

Warm 4 cups of seafood or chicken broth in a separate pot. Begin adding the broth to the rice mixture, starting with ½ cup at a time. Stir continuously until the liquid is mostly absorbed before adding more, which will take about 18 to 20 minutes.

Once the rice reaches a creamy consistency, remove the skillet from heat. Stir in 2 tablespoons of unsalted butter, ½ cup of grated Parmesan cheese, the juice of 1 lemon, and the zest of that lemon. Gently fold in 1 cup of chopped cooked lobster meat.

Taste your risotto and season it with salt and freshly ground black pepper according to your preference. Serve immediately, garnished with freshly chopped parsley and additional lemon zest if desired.