Recipe

Lobster Champaigne Risotto Recipe

	Misterpeter / All my dishes 1 year, 6 months ago A luxurious risotto redolent with lobster essence and rich rich depth.origionally from williams sonoma cookbook but i have altered it to make it my own. Prep:90m Cook:45m Servings:6	Misterpeter
	lobster rice champaigne difficult

Does this look good? Yeah! / Nope

Fans

bluewatera

jimrug1

greekgirrr

midgelet

Ingredients

4-1 3/4 pound lobsters (or 6-1 1/4 pounders)

1 bottle good champaigne

2 cups arborio rice

1 medium onion, cut into small dice

3 cloves garlic, minced

3 tablespoons olive oil

3/4 cup heavy cream

1/4 cup chopped chives

Directions

Steam lobsters in 2 inches of water until done (if you have no experience cooking lobsters look for another recipe)

remove meat from lobsters and cut into bite sized pieces, return shells and bodies to cooking water, simmer shells and bodies for about 45 minutes

strain cooking water and reduce broth to 3 cups

mix lobster broth with the bottle of champaigne in a two quart pan and bring to a simmer, cover and keep hot

heat oil in heave bottomed pot (use enameled cast iron if you have it)

sweat onilns and garlic in oil (approximately 3 min)

add rice and briefly saute with onion and garlic in oil until white centers appear in rice

add cookiing liquid 1/2 cup at a time stirring constantly

add more liquid only after last addition has been absorbed

witth last liquid addition add heavy cream and lobster meat and chives,

turn into serving bowl and garnish with chopped chives

serve warm with a crusty country style bread and tossed green salad

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Comments

greekgirrrl 1 year, 6 months ago said:
Now that's my idea of a first class risotto. Does a room at The Plaza come with that?!

midgelet 1 year, 6 months ago said:
Oh my 5 yummers

bluewaterandsand 1 year, 6 months ago said:
Oh my, Lobsters and champagne, I love it!

pointsevenout 1 year, 6 months ago said:
Is champagne absolutely necessary? Wouldn't a good white wine do nicely? You are pouring the entire contents into a wide mouth sauce pan and heating it up. The carbonation is going to come out of the champagne. You are also metering it into the risotto to be fully adsorbed, so I'm sure there will be no carbonation left. It is the flavor of the champagne that infuses the rice. And isn't champagne just carbonated wine?

Then again, I might not be thinking straight. But I have a nice blush wine I would like to try.

misterpeter 1 year, 6 months ago said:
Well.. if you made it with blush wine then it would be lobster blush wine risotto would it not?it would surley be fine, the name would change tho.

pointsevenout 1 year, 6 months ago said:
Haven't made it yet, just asking about the champagne. A point that I thought should be made clearer to me.

jimrug1 1 year, 6 months ago said:
Hi Pointsevenout, the Champaign in this recipe would produce a much more delicate flavor and aroma than a non sparkling wine could match. Especially with the delicate flavor of the lobster.

Wine is traditional in rissoto so I am sure the recipe would work with non sparkling wine. It just would not produce the intended results.

jimrug1 1 year, 6 months ago said:
Putting this on my shortlist.. ;-)~ Thank MP jim

tnjazmyn 1 year, 6 months ago said:
I am going to make this, but my version will require two bottles of Champagne, one for cooking and one to sip along the way! Thanks for the great recipe!

austin_c 6 months, 3 weeks ago said:
This sounds quite delicious. I can't wait to attempt this. Thank you!!!

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