Simple yet decadent, the sweet and salty balance of flavors here – is a win-win. Champagne risotto has been in our arsenal for a WHILE, but with the addition of this buttery, savory lobster overtop, it’s a completely new dish. If something isn’t broke, why not make another version?
The key is good butter (we like Plugra), and fresh herbs. Serve over the risotto for the ultimate compliment. In our eyes, this Butter-Poached Lobster Tails Over Lemony Champagne Risotto is perfect for any occasion where you want something comforting and simple, while still having an elevated touch. Perfection! Let us know if you give this a try in the comments below. Enjoy!
Butter-Poached Lobster Tails Over Lemony Champagne Risotto
Ingredients
For the lobster tails
- 8 lobster tails, 2 per person; thawed
- 1 cup good-quality unsalted butter *we like Plugra
- sea salt, to taste
- sprinkle of smoked paprika
- freshly ground black pepper
- 2 tbsp fresh flat leaf parsley, chopped
For the risotto
- 4 cups low sodium chicken broth
- 4 tbsp unsalted butter *we like Plugra
- 1 cup onion, finely chopped
- kosher salt
- 1 ½ cups Arborio rice
- 1 ½ cups Champagne or other sparkling or dry white wine
- ¾ cup parmesan, preferably Parmigiano-Reggiano, plus more for serving
- 1 tbsp grated lemon zest
- 1 ½ tbsp fresh lemon juice
- freshly ground black pepper
Instructions
- For the risotto, in a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low.
- In a large, heavy saucepan, melt the butter over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring frequently, until the onion is translucent and softened, 8-10 minutes (do not let brown).
- Add rice and cook, stirring constantly, until it turns opaque, about 4 minutes. Add Champagne or wine, increase the heat to medium-high, and cook stirring constantly, until it has evaporated.
- Add 3/4 cup of the hot broth and cook, stirring frequently yet gently and getting into the edges of the pot (mixing too roughly will eventually break the grains, which you want to avoid), until the broth is absorbed. Continue adding broth 3/4 cup at a time, allowing it to be absorbed each time before adding more, until the rice is tender yet still firm to the bite and the risotto is creamy and still slightly soupy,16-18 minutes total. (You may have some broth left over.)
- Meanwhile, prepare the lobster. Bring a large pot of salted water to a rolling boil. Place thawed, not frozen, lobster tails into the boiling water and set a timer for 7 minutes for 5 oz lobster tails (adjust the timing according to size; increase time by 30 seconds for each additional ounce). Remove the tails from water and place into a bowl of ice water immediately.
- Once the tails have cooled down enough to handle, peel them using the help of a tea towel. Place lobster facing down into the palm of your hand and give the shell a few gentle squeezes to crack the shell. Use kitchen shears to split the shell in half on the underside. Peel the shell gently away from the meat.
- Melt the butter in a pot just big enough to for the tails. Season the butter with salt, pepper, smoked paprika and parsley. Once the butter begins to bubble and foam, add all the tails and poach in the butter for about 1 to 1 1/2 minutes, rotating the tails frequently.
- Remove the pan from the heat. Add the cheese, lemon zest, and lemon juice and stir until the cheese is melted, then season with salt and pepper to taste. Spoon risotto into bowls and top with lobster tails, more parm, and pepper. Serve immediately with a drizzle of butter overtop.
