In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute. Add the lobster and cook for 6-8 minutes until bright red and opaque. Remove and chop into pieces.

In a medium saucepan, heat 1 tablespoon of olive oil. Sauté finely chopped onions for 4-5 minutes until translucent.

Stir in 1 cup of Arborio rice, toasting it for 2 minutes.

Pour in ½ cup of dry white wine, stirring until absorbed, about 2-3 minutes.

Add 4 cups of warm seafood broth gradually, stirring constantly, until absorbed (20-25 minutes).

Remove from heat and stir in ½ cup of Parmesan cheese, 2 tablespoons of butter, and the juice and zest of one lemon.

Gently fold in the lobster pieces, adjusting seasoning with salt and pepper.

Plate and garnish with fresh herbs and extra lemon wedges.