Recipe courtesy of Geoffrey Zakarian
Lobster Risotto with Champagne and Tarragon
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 880
- Total Fat
- 51 g
- Saturated Fat
- 27 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 30 g
- Cholesterol
- 187 mg
- Sodium
- 1515 mg
This elegant risotto balances luxury and freshness with sweet lobster, aromatic herbs and a splash of Champagne for brightness. Carnaroli rice is the ideal choice here—it yields an exceptionally creamy texture while maintaining a pleasant bite. If you don’t have carnaroli, arborio works well too. The dish gets a subtle anise flavor from fresh tarragon, while leeks add gentle sweetness and depth. You can build a quick lobster stock using the shells and vegetable trimmings or opt for store-bought stock or even water—the lobster and herbs will still infuse the risotto with rich, layered flavor. A final swirl of butter and optional Parmigiano-Reggiano bring everything together in a silky, satisfying finish.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 880
- Total Fat
- 51 g
- Saturated Fat
- 27 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 30 g
- Cholesterol
- 187 mg
- Sodium
- 1515 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Pour the stock into a medium saucepan and add the tarragon sprigs. Set over low heat, just below a simmer.
- Heat 2 tablespoons butter in a large skillet or braiser over medium heat until melted and slightly foamy, then add the leeks, garlic and onions and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the leeks are wilted but not browned, 2 to 3 minutes. Add another tablespoon of butter. Add the rice and stir to coat in the butter. Let the rice toast, without coloring, for a minute or so, then pour in the Champagne. Cook, stirring occasionally, until the liquid is almost absorbed. Ladle in enough stock to just cover the rice. Return to a simmer and continue to cook, stirring occasionally and adding more stock as needed to keep the rice covered, until the rice is almost tender, about 16 minutes.
- In the last few minutes, melt 1 stick butter in a small pot over low heat with a ladle of the lobster stock, then stir in the lobster, 1 tablespoon chopped tarragon and 1 tablespoon chopped chives. Cook until the lobster is heated through, 2 to 3 minutes more.
- Meanwhile, continue to cook the risotto, adding a few more ladles of stock and stirring occasionally, until the rice is al dente, 2 to 3 minutes more. (The total cook time once you start adding stock will be 18 to 19 minutes; you might not use all of the stock.)
- Stir in the remaining tablespoons each chopped chives and tarragon. Remove the braiser from the heat and stir vigorously while adding the remaining tablespoon butter along with the olive oil. Stir in the grated Parmigiano, if using. Immediately divide among 4 warm shallow bowls. Spoon the lobster over each bowl and garnish with chives and a drizzle of the lobster butter.
