Champagne risotto with lobster

  • Difficulty: easy
  • Time: 5 minutes
  • Servings: 1 People
  • Calories: na

lobster and champagne risotto Risotto with champagne and lobster is not a first course that you can simply prepare at Christmas parties, but on many occasions. In fact, if it seems that if champagne risotto is already a refined recipe, the one with lobster is truly special, ideal if you want to present an ultra-refined first course. For champagne, you will surely get a few bottles during the holidays, if you are not a lover of it it is a good way to avoid leaving it for months or even years in your private cellar. It is certainly not a cheap dish, but it is worth a try for some important guests.


  • 3 lobsters
  • rice 500 g
  • 1 onion
  • 2 carrots
  • celery
  • champagne, 1 bottle
  • 2 shallots
  • fresh parsley
  • extra virgin olive oil
  • butter
  • salt
  • pepper


Boil the lobsters for a quarter of an hour, then drain and extract the pulp, cutting it into pieces. Prepare a broth with the herbs (not the shallots) well cleaned and cut into pieces and the carcasses of the lobsters, heads included, then reduce for 20 minutes. Filter the broth and keep it warm.

Sauté the chopped shallots with a knob of butter and two tablespoons of oil, add the rice, toast it for a couple of minutes then pour in a glass of champagne and let it evaporate. Add the broth and continue cooking like a normal risotto, but alternating champagne and lobster broth.

When there are five minutes left, add the lobster meat, then when cooked, stir in a knob of butter, complete with chopped parsley and serve.

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