Begin by warming a mixture of olive oil and butter in a saucepan over medium heat. Add finely chopped onions and minced garlic, sauté them until they turn translucent.
Add the Arborio rice into the pan and stir well to coat it evenly with the oil and butter. Continue cooking for a couple of minutes until the rice’s edges become slightly translucent.
If you’re using saffron, dissolve it in a small amount of hot stock. Add this saffron-infused stock into the rice and give it a good stir.
Start adding the hot fish or vegetable stock gradually, one ladle at a time. Stir constantly and let the liquid be absorbed before adding more.
Repeat this process until the rice attains a creamy texture and reaches your preferred level of doneness, which usually takes around 18-20 minutes.
Add diced lobster tails and halved cherry tomatoes to the mixture. Cook for an additional 2-3 minutes until the lobster becomes opaque, and the tomatoes soften.
Take the pan off the heat and mix in the grated Parmesan cheese. Season the dish with salt and freshly ground black pepper to your liking.
Serve the lobster risotto piping hot, garnished with freshly chopped parsley.