Pat the lobster tails dry. Season lightly with salt and black pepper.

Cook the Lobster

Heat the olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the lobster tails and cook until the meat is opaque and cooked through. Remove from the pan and set aside.

Make the Garlic Butter

In the same skillet, add the remaining butter and minced garlic. Cook briefly until fragrant, then stir in the lemon juice.

Cook the Orzo

Add the orzo to a saucepan with the seafood stock or chicken broth. Cook over medium heat, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

Make It Creamy

Stir in the heavy cream, Parmesan, lemon zest, and parsley. Season with salt and black pepper to taste.

Prepare the Lobster Meat

Remove the lobster meat from the shells and cut it into large pieces, leaving some portions whole for presentation if desired.

Combine

Fold part of the lobster meat gently into the creamy orzo.

Serve

Spoon the orzo onto plates or a serving platter, top with the remaining lobster, and garnish with parsley, lemon wedges, or extra Parmesan if desired.