Risotto with Lobster and Champagne

For the risotto with lobster and champagne, first boil down the lobster with the bunch of herbs to one liter. Peel lobster and cut lobster meat into pieces. Set the lobster meat and lobster broth aside.

Melt butter and saute shallot over low heat until translucent. Add the rice and sauté until it begins to change color slightly. Pour over half the champagne and allow to evaporate.

Gradually, add the hot lobster broth until the rice is almost cooked. Then add the remaining champagne and mix with the lobster butter. Add the lobster pieces. Season to taste. Serve the risotto with lobster and champagne with the lobster claws and dill.

Preparation Tip:

The lobster for the risotto with lobster and champagne can be bought frozen.

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