In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Toss in the lobster tails, cooking them for approximately 6-8 minutes until they turn opaque and tender. Remove the lobster from the skillet, chop into bite-sized pieces, and set aside, reserving the delicious butter for later.

In the same skillet, add another tablespoon of butter or olive oil over medium heat. Once melted, introduce minced garlic and sauté for about 1 minute until fragrant.

Add 1 cup of Arborio rice to the skillet, stirring it gently for about 2-3 minutes until it becomes slightly translucent.

Slowly pour in ½ cup of warm seafood broth, stirring continuously until the liquid is almost fully absorbed by the rice. Continue this process, adding broth gradually until the rice is creamy and al dente—about 18-20 minutes.

Once the Arborio rice reaches a creamy consistency, off the heat, stir in the reserved lobster, ½ cup of freshly grated Parmesan cheese, and the remaining butter.

Lastly, stir in the juice and zest of one fresh lemon, mixing thoroughly and adjusting seasoning as necessary.