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Lobster Champaigne Risotto Recipe

Ingredients

How to make it

  • 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

Reviews & Comments 10

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  • austin_c 14 years ago
    this sounds quite delicious. I can't wait to attempt this. Thank you!!!
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  • tnjazmyn 15 years ago
    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!
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    " It was excellent "
    jimrug1 ate it and said...
    Putting this on my shortlist.. ;-)~ Thank MP jim
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    " It was excellent "
    jimrug1 ate it and 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.
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  • pointsevenout 15 years ago
    Haven't made it yet, just asking about the champagne. A point that I thought should be made clearer to me.
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  • misterpeter 15 years ago
    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.
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  • pointsevenout 15 years ago
    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.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Oh my, Lobsters and champagne, I love it!
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    " It was excellent "
    midgelet ate it and said...
    oh my 5 yummers
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    " It was excellent "
    greekgirrrl ate it and said...
    Now that's my idea of a first class risotto. Does a room at The Plaza come with that?!
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The Cook

misterpeter Southwest Harbor, ME

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