Heat warm seafood broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.

Melt 2 tablespoons of butter in a skillet over medium heat, add minced garlic, and sauté until fragrant.

Add lobster meat, cooking for 4-5 minutes until opaque and golden. Remove and set aside.

In the same skillet, add 1 tablespoon of butter and Arborio rice; stir for 2-3 minutes until slightly translucent.

Add ½ cup of dry white wine, stirring for 2 minutes until absorbed.

Gradually add warm seafood broth, ½ cup at a time, stirring frequently until the rice is creamy and al dente.

Stir in lobster pieces, lemon juice, lemon zest, Parmesan cheese, and a pat of butter until combined.

Adjust seasoning with salt and pepper, stirring well.

Spoon risotto onto plates, garnish with herbs, and serve immediately.