If using raw lobster tails, bring a pot of water to a rolling boil. Carefully add the tails and cook for 5-6 minutes until they turn bright red and opaque. Remove from the water, let them cool slightly, then chop the lobster meat into bite-sized pieces and set aside.

In a large skillet, heat olive oil over medium heat until shimmering. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic for an additional minute.

Add Arborio rice to the skillet, stirring continuously for about 2 minutes until toasted lightly.

Pour in dry white wine, stirring constantly as it simmers. Cook for about 2-3 minutes until most of the wine has evaporated.

Begin adding warm broth, one ladle at a time, to the rice mixture, stirring frequently for 18-20 minutes until creamy and the rice is tender yet al dente.

Remove the skillet from the heat and gently fold in Parmesan cheese, butter, lemon zest, lemon juice, and chopped lobster meat. Season with salt and black pepper to taste.

Spoon the risotto into warmed serving bowls, garnishing with fresh parsley and lemon wedges.