Place large saucepan on stovetop over high heat. Add 5 cups chicken stock or lobster stock and bring to rolling boil.

Once stock boils, immediately reduce heat to low. Keep stock warm over low heat throughout entire cooking process.

Transfer 1 ladle (approximately ½ to ¾ cup) chicken stock to small bowl. Add 1 pinch saffron threads to reserved stock and set aside.

Place second large saucepan on stovetop over high heat. Add 4 tablespoons softened butter and melt completely, tilting and swirling pan to distribute.

Once butter melts and foams, add 1 cup finely chopped white onion and stir to incorporate. Sauté 2 minutes, stirring frequently.

When onions soften and turn translucent, add 2 cloves finely chopped garlic and stir to incorporate. Continue sautéing until onions and garlic soften, approximately 1 minute. Do not brown.

Add 1 ½ cups dry risotto rice (unrinsed) to saucepan with onions and garlic. Cook 2 to 3 minutes, stirring constantly, until rice appears golden and translucent around edges.

Pour in ½ cup dry white wine and stir to incorporate, scraping up any bits stuck to bottom of saucepan.

Reduce heat to low and simmer until liquid is mostly reduced and almost completely absorbed.

Add 1 ladle warm stock, entire bowl of saffron-infused stock, 1 teaspoon salt, and freshly cracked black pepper to taste to rice mixture. Stir gently until liquid is fully absorbed.

Continue adding warm stock in small increments (about ½ cup at a time), stirring after each addition until rice completely absorbs liquid before adding more. Stir constantly until all stock is added and fully absorbed. Process takes 20 to 25 minutes.

Risotto should be golden and creamy, with tender rice that has slight bite in center.

While risotto cooks (around 15-minute mark), add 2 tablespoons white wine and 4 tablespoons unsalted butter to small saucepan over low heat.

Once butter melts, add 2 lobster tails (shells removed) and cook over low heat 2 to 3 minutes.

Flip lobster and cook additional 2 to 3 minutes, until lobster tails are bright white and firm.

Remove lobster from butter and chop into large bite-sized pieces. Return to butter off heat until ready to use.

Remove risotto from heat. Add remaining 1 tablespoon softened butter and ⅔ cup freshly grated parmesan cheese (at room temperature). Stir gently until butter melts completely and cheese is fully incorporated.

Taste and adjust seasoning with additional salt and pepper as needed.

Gently fold in chopped butter-poached lobster.

Divide risotto evenly between serving plates or shallow bowls. Top with remaining ⅓ cup freshly grated parmesan cheese and serve immediately.