Step 1: For the Risotto: In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes.
Step 2: Add the arborio rice to the saucepan. Stir constantly for 1-2 minutes until the edges of the rice grains become translucent.
Step 3: Pour in one ladleful of warm chicken or seafood stock. Stir continuously until the stock is fully absorbed by the rice.
Step 4: Continue adding the warm stock, one ladleful at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. This process will take approximately 20-25 minutes. The rice should be creamy and al dente (firm to the bite).
Step 5: Once the risotto has reached the desired creaminess, remove it from the heat. Stir in the remaining 1 tablespoon unsalted butter and the grated Parmesan cheese until melted and fully incorporated. Season the risotto with salt and pepper to taste.
Step 6: For the Lobster Tails: In a separate small saucepan, melt 1 cup of unsalted butter over very low heat. Add the minced garlic and lemon juice, stirring gently.
Step 7: Add the lobster tails to the warm butter, ensuring they are mostly submerged. Gently poach the lobster tails for 6-8 minutes, or until the meat turns opaque and slightly curled. Continuously spoon the warm butter over the tails as they cook to keep them moist.
Step 8: Carefully remove the butter-poached lobster tails from the saucepan. Season them lightly with salt and pepper.
Step 9: To serve, spoon the creamy Parmesan risotto onto individual plates. Top with the butter-poached lobster tails. Garnish generously with fresh chopped parsley.