Steps

1. In a pot, bring the seafood broth to a simmer. Add saffron threads and keep warm.
2. In a separate pan, melt half the butter and sauté the shallot and garlic until translucent.
3. Add Arborio rice to the pan and toast for 2 minutes. Deglaze with white wine.
4. Begin adding the saffron-infused broth one ladle at a time, stirring constantly until absorbed before adding more.
5. In a separate pan, sear the lobster tail until cooked through. Chop into bite-sized pieces.
6. Once the risotto is creamy and al dente, stir in the remaining butter, Parmesan, and lobster pieces. Season with salt and pepper.
7. In a bowl, combine lemon zest, orange zest, and parsley for the gremolata.
8. Serve the risotto topped with the citrus gremolata, adding a final drizzle of olive oil if desired.