Lobster Tail Risotto with Champagne Butter

This lobster risotto feels like pure celebration — creamy, elegant, and made for special occasions. The Champagne butter sauce adds a subtle sparkle that turns Better Than a Bistro’s lobster tails into a show-stopping holiday dinner.

Recipe Details

Total Time: 50 minutes
Serves: 4 people
Difficulty: Medium

Ingredients

• 4 Better Than a Bistro Lobster Tails
• 1½ cups Arborio rice
• 4 cups chicken or seafood stock (warm)
• ½ cup dry Champagne or sparkling wine
• 2 tablespoons butter
• 1 shallot, minced
• ½ cup grated Parmesan
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

• Cook the Lobster: Steam lobster tails for 6–8 minutes until opaque. Remove meat from shells, chop, and set aside.
• Make the Risotto: In a pan, melt butter and sauté shallots until soft. Add rice and toast for 1–2 minutes. Pour in Champagne and stir until absorbed.
• Add Stock: Add warm stock ½ cup at a time, stirring constantly until each addition is absorbed before adding more. Continue 18–20 minutes until creamy and al dente.
• Finish: Stir in Parmesan, lemon juice, and lobster meat. Season with salt and pepper.
• Serve: Garnish with extra butter or a drizzle of Champagne sauce.

Serving Suggestions

Wine Pairing: Brut Champagne or Chardonnay
Side Dishes: Grilled asparagus or arugula salad with citrus vinaigrette