To create a restaurant-quality risotto, follow these steps closely:

1. Prepare the Lobster:
   • Boil the lobster tails in salted water for 5-7 minutes until they’re opaque. Let them cool, then cut into bite-sized pieces.
2. Make Lobster Stock (optional but recommended):
   • For homemade stock, use the lobster shells along with onion, carrot, celery, and a bay leaf, and let simmer for about an hour. Strain the stock and keep warm.
3. Cook the Risotto:
   • In a large skillet or saucepan, heat olive oil and sauté the chopped shallots and garlic until soft.
   • Add the arborio rice and toast it lightly, stirring until each grain is coated.
   • Deglaze with white wine, cooking until it’s nearly evaporated.
   • Start adding warm stock, one ladle at a time, stirring until absorbed before adding more. Continue for about 20 minutes until the rice is tender but still al dente.
4. Incorporate the Lobster:
   • Add the lobster pieces toward the end of cooking, allowing them to warm through.
5. Finish with Butter and Cheese:
   • Stir in butter and Parmesan cheese, seasoning with salt and pepper as desired.
6. Garnish and Serve:
   • Top with fresh herbs like parsley or chives for a splash of color and flavor.