Heat the broth in a large pot until hot and simmering.
Preheat a large sauté pan over medium heat and melt the butter. Add the diced onion and garlic, sauté until translucent.
Add the rice, season with salt, and toast for a few minutes.
Add the wine and simmer until absorbed. Gradually add the broth, 1/2 cup at a time, whisking constantly for 25-30 minutes.
Add the Parmesan cheese, melt, cover, and keep warm.
For Butter Poached Lobster:
Bring a large pot of salted water to a boil. Cook thawed lobster tails for 7 minutes, adjusting time for larger tails.
Place cooked tails in ice water, then peel using kitchen shears.
Melt butter in a small pot, season with salt, pepper, paprika, and parsley. Simmer, then poach tails for 1-1.5 minutes.
Serve immediately over risotto, drizzling with butter and a squeeze of lemon juice.😋❤️
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