Gently warm the seafood stock in a saucepan, add saffron threads, and keep it cozy over low heat.

In a large heavy-bottomed pan, melt butter with olive oil over medium heat.

Add chopped onion and minced garlic, cooking until translucent—about 3-4 minutes.

Stir in Arborio rice, keeping it moving for about 2 minutes to lightly toast.

Pour in the white wine and stir until almost all the liquid is absorbed.

Slowly mix in the saffron-infused stock—one ladle at a time—stirring constantly until absorbed, for about 18–20 minutes until the rice is al dente.

While the rice cooks, remove lobster meat from the shells, chop into bite-sized pieces, and gently fold into the risotto when nearly done.

Stir in heavy cream and grated Parmesan, seasoning with salt and freshly ground black pepper.

Remove from heat, let rest for 1–2 minutes, garnish with chopped parsley, and serve immediately.