Create an unforgettable Valentine's Day meal with our "Champagne" Risotto with Brown Butter Lobster. It might look complicated, but making risotto is a relaxing and fun experience with your partner—and the results are absolutely delicious! Picture the two of you in the kitchen, sipping on Skål, and crafting a dish that combines luxurious ingredients and flavors together. The process is as enjoyable as the meal.
Ready to impress your Valentine? Let's get cooking!🦞💖🥂
“Champagne” Risotto with Brown Butter Lobster
Serves: 2
Suggested wine pairings: 2020 Skål Sparkling, 2021 Skål Sparkling Rosé
Recipe by Tanya Miller
INGREDIENTS:
2 lobster tails
3-4 c chicken stock
6 Tbsp salted butter, divided
1 shallot, finely minced
¾ c Arborio rice
¾ c Skål sparkling wine
¼ c Parmigiano Reggiano, freshly grated - this is a good time to splurge if you can (rather than using regular parmesan)
1 tsp garlic salt
1 clove garlic, finely diced, and 1-2 cloves, smashed
Freshly ground pepper to taste
Garnish: Fresh chives, finely chopped
INSTRUCTIONS:
In a medium saucepan, bring the chicken stock, 1 tsp garlic salt (or plain salt) and garlic cloves to a boil. Reduce to low/simmer.
In a shallow pan such as a braiser, melt 2 Tbsp of butter. Add the shallot and cook until tender, about 2 min. Add chopped garlic and sauté for 1 min. Add the rice and stir to coat in the butter. Continue toasting the rice, stirring constantly for 2-3 min. Add the Skål and simmer until most of the liquid has absorbed into the rice, about 3 min. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2-3 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20-30 minutes total. Remove from the heat. Gently stir in the Parmesan. Cover to keep warm.
Turn the oven to broil and warm a smaller cast iron or oven safe pan for about 3 min on the upper middle rack (about 6-8 inches from the broiler). While the pan warms, using kitchen shears, cut the tops of the lobster tail shells lengthwise and pull gently apart, leaving shell intact but slightly open. Carefully loosen the meat from the shell in one piece, leaving the very end of the tail attached, and pull the rest up on top of the shell. (This is to help the lobster cook evenly - and it looks pretty.🙂) Sprinkle with a pinch of salt (scant ⅛ tsp) or garlic salt and top with a pat of butter.
Remove the preheated pan from the oven and place the lobster in the pan. Broil for about 3 min and check the lobster. Spoon any melted butter on top of the lobster and turn it, lower it, etc, if needed. Cook for another 3 min then check the temp with a thermometer. Note: These were small 3-4 oz lobster tails - larger tails may need more time. The tails are ready when the internal temp is 135-140° and meat is opaque. When tails are done, remove from the oven, add additional 2 Tbsp butter to the browned butter and stir together.
Spoon the risotto on a plate or shallow bowl, add the lobster (with shell if you like) on top and then drizzle the browned butter all over - as much or as little as you like. Garnish with chives. Serve immediately and enjoy with a beautiful chilled glass of Skål! Cheers!
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