Melt the butter: In a large saucepan, melt 2 sticks of salted butter over medium heat. Add the minced shallot and crushed garlic, cooking until everything is fragrant and the shallot is translucent, about 2-3 minutes.

Toast the rice: Stir in the arborio or carnaroli rice, allowing it to toast for a couple of minutes.

Add the wine: Pour in 1 cup of dry white wine, stirring continuously until it is fully absorbed by the rice.

Incorporate the stock: Gradually add 4 cups of homemade lobster stock, one ladle at a time, stirring continuously until each addition is absorbed.

Fold in the lobster: When the rice is creamy and al dente, gently fold in the poached lobster meat and 1/2 cup of freshly grated parmesan.

Season the risotto: Stir in the tarragon and a pinch of saffron, seasoning with salt and pepper to taste.

Serve & garnish: Serve warm, garnished with freshly chopped chives and accompanied by a slice of lemon.