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Decadent Lobster Risotto Recipe Easy Champagne Tarragon Dinner

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A luxurious and creamy lobster risotto infused with champagne and fresh tarragon, perfect for special occasions or an elegant weeknight dinner.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 1 pound (450g) cooked lobster meat, chopped
  • 1 cup (240 ml) champagne or sparkling wine (dry variety)
  • 4 to 5 cups (1 to 1.2 liters) chicken or seafood stock, kept warm
  • 4 tablespoons (60g) unsalted butter, divided
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Salt and black pepper to taste

Instructions

  1. Warm your stock: Pour 4 to 5 cups (1 to 1.2 liters) of chicken or seafood stock into a saucepan and keep it simmering gently on low heat.
  2. Sauté shallots and garlic: In a heavy-bottomed pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add diced shallots and cook for 2-3 minutes until translucent. Add minced garlic and stir for 30 seconds without browning.
  3. Add Arborio rice: Pour in 1 ½ cups (300g) Arborio rice and stir to coat with the butter and oil. Toast for about 2 minutes until nutty and edges become translucent.
  4. Pour in champagne: Slowly add 1 cup (240 ml) champagne, stirring constantly until absorbed and mixture bubbles gently.
  5. Add stock gradually: Ladle warm stock about ½ cup (120 ml) at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue for 20-25 minutes until rice is creamy and al dente. Add extra stock or water if too thick.
  6. Stir in lobster and tarragon: Fold in chopped lobster meat and 2 tablespoons fresh tarragon. Cook 2-3 minutes until lobster is warmed through.
  7. Finish with butter, Parmesan, and lemon zest: Remove from heat. Stir in remaining 3 tablespoons butter, ½ cup Parmesan, and lemon zest. Season with salt and black pepper to taste.
  8. Serve immediately: Spoon into warm bowls, garnish with extra tarragon or a drizzle of olive oil if desired.

Notes

Use dry champagne for best flavor. Do not overcook lobster to keep it tender. Stir regularly to coax creaminess from the rice. If risotto thickens too much, loosen with warm stock or water. For dairy-free, substitute butter with olive oil and use vegan cheese or omit Parmesan.

Nutrition

Keywords: lobster risotto, champagne risotto, tarragon, seafood risotto, creamy risotto, easy fancy dinner, special occasion recipe

Find it online: https://magnetmeal.com/decadent-lobster-risotto-recipe-easy-champagne-tarragon-dinner/