In a large pot, bring 6 cups of water and 1 teaspoon of salt to a rolling boil over high heat. Add your lobster, cooking for 5 minutes until it turns bright red. Carefully remove the lobster and allow it to cool, keeping the shells. Add the shells back into the pot with the water, along with sliced onion, bay leaves, parsley, thyme, and peppercorns. Simmer for 20-25 minutes, then strain and keep the stock warm on low heat.

In a separate pan, melt 1 tablespoon of butter over medium-low heat. Add finely chopped shallots and sauté for about 4 minutes until they become translucent and soft. Stir in the minced garlic and cook for no more than 30 seconds.

Mix the Arborio rice into the shallot and garlic mixture, stirring constantly for 2-3 minutes until the edges of the rice grains become slightly translucent.

Pour in the ½ cup of dry white wine and continue stirring until the liquid is almost completely evaporated, about 2-3 minutes.

Gradually add the warm lobster stock to the rice, about ½ cup at a time, stirring constantly until the stock is absorbed, about 25-30 minutes total.

Once the rice is al dente and has absorbed the stock, remove the pot from heat. Stir in ½ cup of Parmesan cheese and season with black pepper.

While the risotto rests, gently warm the cooled lobster meat in a small amount of butter or reserved lobster stock over low heat.

Spoon generous portions of the creamy lobster risotto onto plates and top each serving with the warm lobster chunks. Garnish with freshly chopped chives and lemon wedges.