In a large pot over medium heat, melt 2 tablespoons of butter with minced garlic until fragrant, about 1 minute. Add the lobster tails and cook for 4–5 minutes, flipping halfway through. Remove from heat, chop into bite-sized pieces, and reserve.

In a separate saucepan, warm the seafood broth over low heat, keeping it simmering throughout the cooking process.

In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the shallots and sauté for 3–4 minutes until translucent.

Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.

Pour in the white wine and stir for 2–3 minutes until absorbed.

Gradually add the warm seafood broth, ½ cup at a time, stirring frequently. This should take about 18–20 minutes.

Once creamy, fold in the reserved lobster, lemon juice, zest, and Parmesan cheese until combined.

Remove from heat and stir in another 2 tablespoons of butter. Taste and adjust seasoning as needed.