If using live lobster, ensure it’s humanely killed and rinse it under cold water., In a large pot, bring salted water to a rolling boil, add the lobster, and cook for about 8-10 minutes until bright red., Remove the lobster and place it in an ice bath to stop cooking, then extract the meat from the claws and tail, discarding the shell., Heat your vegetable broth in a saucepan and keep it warm over low heat., Finely chop the onion and mince the garlic., Zest the lemons and juice them, keeping the juice separate for later use., In a saucepan, melt your butter over low heat, then add lemon zest and a splash of lemon juice, stirring until combined., Once the lobster meat is ready, chop it into bite-sized pieces and set it aside., In the same saucepan used for the lobster, melt a tablespoon of butter over medium heat and stir in lemon zest and lemon juice., In a skillet, melt 2 tablespoons of butter over medium heat, add the chopped onion, and sauté until translucent, about 3-4 minutes., Add minced garlic, stirring until fragrant, about 30 seconds., Incorporate Arborio rice, stirring quickly to toast the grains for about 1-2 minutes until slightly translucent., Pour in ½ cup of warm vegetable broth, stirring constantly until absorbed. Continue adding broth gradually, one ladleful at a time, stirring frequently until the rice is creamy but still al dente, about 15-20 minutes., Gently fold in the lobster meat into the risotto, then stir in the lemon butter sauce until evenly distributed., Add freshly grated Parmesan cheese, adjusting the consistency with additional broth if necessary, and season with salt and pepper to taste., Serve immediately, garnished with chopped parsley if desired.