Bring a large Pot of salted 6 cups agua to a rolling boil. Add the live 2 whole langostas aproximadamente 1 ¼ lb cada una, vivas o recién cocinadas headfirst and boil for 8–9 minutes until the shells are bright red and the tails are curled. Transfer to a Colander and let cool for 10 minutes until safe to handle.

Twist the tails and claws off the bodies. Using Kitchen Shears or a Knife, crack open the tails and claws and remove all the meat. Roughly chop the meat into generous bite-sized chunks and refrigerate until needed. Reserve all the shells and bodies.

In the same large Pot over medium-high heat, add a splash of 2 tbsp aceite de oliva virgen extra and sauté the 2 whole langostas aproximadamente 1 ¼ lb cada una, vivas o recién cocinadas shells and bodies for 3–4 minutes, pressing them down to extract flavor. Add the halved 1 chalota partida por la mitad, 2 tallos de apio picados aproximadamente, 1 zanahoria picada aproximadamente, 3 dientes de ajo machacados, and 2 tbsp pasta de tomate. Stir and cook for 2 minutes more.

Pour in the white wine and let it bubble and reduce for 1 minute, scraping up any browned bits. Add the 6 cups agua, 1 tsp granos de pimienta negra, 2 piece hojas de laurel, and 4 sprigs tomillo fresco. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes. Strain through a Sieve, pressing on the solids to extract all the liquid. Discard the solids. You should have about 5 cups of stock. Keep the stock warm over low heat in the Saucepan throughout the risotto cooking process.

In a large, wide Skillet or heavy-bottomed Skillet over medium heat, melt 2 tablespoons of the 3 tbsp mantequilla sin sal dividida with the 2 tbsp aceite de oliva virgen extra. Add the diced 1 chalota partida por la mitad and a pinch of salt. Sauté, stirring frequently, for 3–4 minutes until softened and translucent. Add the 3 dientes de ajo machacados and cook for 1 minute more until fragrant.

Add the 1 ½ cups arroz Arborio to the Skillet. Stir and toast the rice for 2 minutes until the edges of each grain look slightly translucent and the rice smells faintly nutty. This step is important — it helps the risotto hold its structure.

Pour in the white wine and stir continuously until it is fully absorbed by the rice, about 2 minutes.

Begin adding the warm lobster stock one Ladle (about ½ cup) at a time. Stir frequently — not constantly, but enough to keep the rice moving — and wait until each addition is nearly fully absorbed before adding the next. Adjust heat as needed to maintain a lively but gentle simmer. Continue this process for 18–22 minutes until the rice is al dente (tender with a very slight bite in the center) and the risotto is loose and creamy, flowing like slow lava.

Remove the Skillet from the heat. Stir in the remaining 1 tablespoon of cold 3 tbsp mantequilla sin sal dividida, the grated 1 cup queso Parmesano recién rallado, más para servir, and the 2 tbsp crema espesa (if using). Season generously with salt and freshly ground 1 tsp granos de pimienta negra. The risotto should be silky and slightly loose — it will tighten as it sits.

Gently fold in the reserved 2 whole langostas aproximadamente 1 ¼ lb cada una, vivas o recién cocinadas meat. The residual heat of the risotto will warm it through perfectly without overcooking it. Let it rest for 1 minute.

Spoon the risotto into warm, wide shallow bowls. Top with fresh 2 tbsp cebollino fresco finamente rebanado, 2 tbsp perejil de hoja plana fresco finamente picado, and a grating of 1 limón pequeño con cáscara raspada para servir zest. Serve immediately with 1 limón pequeño con cáscara raspada para servir wedges and extra 1 cup queso Parmesano recién rallado, más para servir on the side.