In a medium saucepan, bring the chicken broth to a boil. Stir in the Arborio rice, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool.

Prepare the Mixture

In a skillet over medium heat, sauté the minced garlic and chopped shallot until translucent. Add the cooked Arborio rice, lobster meat, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix well and let it cool slightly. Once cooled, stir in the beaten egg.

Form the Arancini

Once the mixture is cool enough to handle, scoop out about 2 tablespoons of the mixture and form it into a ball. Repeat until all the mixture is used.

Coat the Arancini

Dredge each ball in flour, then dip into egg, and finally coat with breadcrumbs.

Fry the Arancini

In a deep frying pan, heat the oil over medium-high heat. Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Serve

Plate the arancini and serve with a dollop of crème fraîche, a sprinkle of microgreens, and a drizzle of lemon oil.