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In a large dutch oven over medium heat, melt butter. Add olive oil, shallots, saute until shallot is tender, about 3 minutes, add garlic and cook another 30 seconds. Add rice, continue cooking until rice becomes opaque. Pour wine in to deglaze pan, stirring steadily until most of the wine is absorbed. Add 1 cup stock and stir until nearly all the stock is adsorbed. Add the second cup, again stirring until the liquid is mostly absorbed. Finally add the last cup of stock, continue stirring until most of the liquid is adsorbed. the risotto should look creamy and the rice should be al dente. Add Parmesan, lobster and parsley, stir well to combine and melt Parmesan. Salt and pepper to taste. Serve warm.
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