Lobster And Corn Risotto

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1 (2-pound) lobster, cooked

3 cups water

2 cups chopped onion

2 celery stalks, chopped

2 (8-ounce) bottles clam juice

1 tablespoon butter

3/4 cup finely chopped onion

2 garlic cloves, minced

1 1/4 cups Arborio rice

1/2 cup dry white wine

1/2 teaspoon salt

1 cup fresh corn kernels

1/2 cup (2 ounces) shredded Monterey Jack cheese

1/3 cup chopped green onions

1 tablespoon fresh lemon juice

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