Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove and let cool.

Once cool, remove the meat from the lobster tails and claws, chop into bite-sized pieces, and set aside. Reserve the shells for flavoring the stock if desired.

In a saucepan, heat the seafood stock and keep it warm over low heat.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.

Add the Arborio rice to the pot and stir for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine and cook, stirring frequently, until the wine is absorbed.

Begin adding the warm seafood stock, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Stir in the lobster meat, butter, and Parmesan cheese. Season with salt and pepper to taste. Cook for an additional 2 minutes to heat through.

Remove from heat and let the risotto sit for a minute. Serve hot, garnished with chopped parsley.