Prepare the Lobster and Stock: Remove meat from lobster tails, chop into 1-inch pieces, and refrigerate. Simmer the empty shells, chicken broth, bay leaf, thyme, and peppercorns for 20 minutes. Strain the stock into a clean saucepan and keep at a bare simmer.

Sauté Aromatics: In a large pot, melt 2 tbsp butter and olive oil over medium heat. Cook the minced shallot with a pinch of salt until translucent, about 3-4 minutes. Add garlic and cook for 1 more minute.

Toast the Rice: Add the Arborio rice and stir constantly for 1-2 minutes until the edges are translucent.

Deglaze: Pour in the white wine and stir until completely absorbed.

Cook the Risotto: Add one ladle of hot stock to the rice, stirring until it's absorbed. Repeat this process, one ladle at a time, for about 15-18 minutes.

Cook the Lobster: When the risotto is nearly done (creamy with an al dente bite), stir in the reserved lobster meat. Cook for 2-3 minutes until opaque.

Finish ('Mantecatura'): Remove the pot from the heat. Vigorously stir in the 2 tbsp of cold cubed butter, Parmigiano-Reggiano, chopped chives, and truffle oil. Season to taste with salt and pepper.

Serve Immediately: Ladle into warm bowls and garnish with extra cheese and chives.