In a large pot, heat the broth over high flame until hot. Reduce the flame to low and simmer. In a large sauté pan, heat the olive oil over medium flame until hot. Add the shallots and cook until translucent, about 7 minutes. Add the rice and stir for 3-4 minutes, until opaque and toasted. Add the wine, lemon juice and a ladle of hot broth and stir until all the liquid is absorbed. Repeat with a ladle of broth at a time, until the rice is tender and creamy but still al dente, about 20 minutes. Remove the lobster tails from their shells and roughly chop them. Add the lobster meat to the risotto along with the peas and the last ladle of broth. Cook until the lobster is completely opaque and the peas are tender, about 4-6 minutes. Remove from the heat and stir in the butter and cheese. Season with salt and pepper and divide between 4 plates. Serve with more grated cheese if desired.