1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute.
2. Add the Arborio rice, stirring to coat the grains in the oil. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.
3. Pour in the white wine, stirring constantly until the liquid is absorbed.
4. Begin adding the warm chicken broth, one cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
5. Stir in the cooked lobster meat, butter, lemon zest, and juice. Let the butter melt and the flavors meld together, about 2 minutes.
6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with chopped parsley before serving.

This risotto requires patience, much like my grandmother taught me with her never-rushed approach to cooking. The constant stirring is surprisingly meditative and ensures the perfect creamy texture.