Lobster Risotto with Peas

INGREDIENTS

• 3 tablespoons Carapelli Il Numerato Extra Virgin Olive Oil, divided
• 1 (32 ounce) carton reduced-sodium chicken broth
• 2 (6 ounce) uncooked lobster tails in the shells, thawed if frozen
• 1/2 cup chopped sweet onion
• 1 cup Arborio rice
• 1/2 cup dry white wine or dry vermouth
• 3/4 cup frozen baby peas, thawed
• 1 teaspoon finely shredded fresh lemon peel
• 3/4 cup shredded Parmigiano-Reggiano cheese, divided