Do you cook the lobster in the risotto or precook it and fold in at the end?
I fully cook the lobster first. Sometimes I under cook it but I cook it at least 95% of the way. The best way, poaching in butter. Then I throw butter in a pan, throw in the lobster meat and the risotto. Once it looks like it's about to start sticking, I take it off the heat and add my stock. You can add water if you don't have fish stock. Then I'll add about 1 tablespoon of an even mixture of vanilla extract and orange juice. I'll throw in a little parmesan cheese at the very end. It's not sweet like you would expect. It's real savory. If you want it to be bold, add some saffron.