Champagne Lobster Risotto
A creamy Instant Pot arborio risotto with leeks, shallot and garlic, finished with mascarpone and tender lobster tail and a splash of champagne. Course: Dinner. Cuisine: Modern. Difficulty: Easy. Duration 30-60 min. Cooking technique: Pressure Cook, Saute.
Ingredients
| 1/2 cup | 120 ml | Water |
| 1/2 cup | 120 ml | Champagne |
| 2 ounces | 57 g | Lobster tails (about 4 each) |
| 2 tbsp | 30 ml | Butter (plus 2 tsp) |
| 1 tbsp | 15 ml | Extra-virgin olive oil |
| 1 | Large shallot, peeled and minced | |
| 1 | Leek, sliced and rinsed well | |
| 2 | Garlic cloves, minced | |
| 1 cup | 240 ml | Arborio rice |
| 2/3 cup | 160 ml | Champagne |
| 2 cups | 480 ml | Fish or seafood stock |
| 3 tbsp | 45 ml | Mascarpone cheese |
| 1 tbsp | 15 ml | Kosher salt |
| 1/2 tsp | 2.5 ml | White pepper |
| 1 tsp | 5 ml | Lemon juice |
| — | Fresh thyme leaves, for garnish |
Instructions
Reconstructed from classic proportions (source was image-only). 1. Add 1/2 cup water and 1/2 cup champagne to the pot with the lobster tails. Pressure cook briefly, then remove the lobster, let it cool and pull the meat from the shells; roughly chop and set aside. 2. Select Saute. Melt 2 tbsp butter with the olive oil and gently cook the shallot, leek and garlic until soft. 3. Stir in the arborio rice and toast 1-2 minutes, then pour in 2/3 cup champagne and cook, stirring, until absorbed. 4. Add the fish or seafood stock, close and seal the lid, and pressure cook on High for about 6 minutes; use a quick release. 5. Stir in the mascarpone, the remaining 2 tsp butter, kosher salt, white pepper and lemon juice until creamy. 6. Fold in the lobster meat, garnish with fresh thyme leaves and serve.