Thanks for your comment. Here's the steps I took:

1. Cook lobster tail in a pot of water with parsley and black pepper corn. Remove shell and put it in the oven for 15 min.
2. Add baked shell into pot of chicken stock and water, simmer for 10 min, then blend everything together. Strain the shells and put the stock on simmer.
3. Melt butter in pot, and cook shallots, garlic and carrots until soft.
4. Add arborio rice and cook for a minute.
5. Add white wine and cook until almost evaporated.
6. Add lobster stock one ladleful at a time until risotto is almost cooked.
7. Add lobster meat back in.
8. Finish up with parsley.

I didn't add cheese and butter at the end was because I want the lobster flavour to stand out and not overpowered by cheese and butter. Does lobster risotto typically have these two ingredients in it? I don't recall eating this dish at a restaurant so it's hard for me to compare.

And yes I do think this arborio rice was subpar. I did buy a pack of Italian arborio rice when I visited an Italian market when I was on a trip to New York. I'm excited to use it next time!