Meat from 1 whole cooked lobster, chopped — or easier, use meat from several smaller lobster tails, chopped. (You will boil the whole lobster. The lobster tails can be butterflied, and the meat taken from their shells, brushed with butter olive oil, and broiled. Temp and time depend on the size of lobster/meat.)
About 5 to 6 cups seafood stock (Seafood stock can be found at certain grocery stores or online. If you can’t find any you can boil the lobster shells in 4 1/2 cups water with 2 cups clam juice, onion, garlic, celery, etc. to make your own stock. Strain well and keep warm.)
2 tablespoons minced chives
In a medium pot, heat the stock to a simmer. Cover and keep on very low heat.
Cook and chop your lobster. Cover and set aside.
In a large, wide saucepan, heat butter olive oil on medium-high. Add the onions and sauté for about 2-3 minutes stirring constantly with a wooden spoon (be careful not to brown the onion). Add a pinch of salt and the Arborio rice. Stir for one minute until all the rice grains are well coated. Add the wine and stir until the liquid is almost completely absorbed.
Next, begin adding the broth 1/2 cup at a time. Add broth and stir gently but continually until broth is nearly completely absorbed. Then add another 1/2 cup broth and stir gently but continually until broth is nearly completely absorbed. Repeat this process for about 20 minutes until rice is tender but still firm. The rice should be tender and firm, but not crunchy. Add more broth as needed. And allow to cook a little longer if necessary. Be careful not to let the rice get soft and mushy.
Next, vigorously but gently stir in parmesan cheese and butter. Then fold in lobster meat and chives. Serve immediately. Optional: garnish with more parmesan cheese and chives for presentation.