Lobster & Tarragon Champagne Risotto

Ingredients

• 2 cooked lobster tails
• 320 g arborio risotto rice
• 900 ml fish stock
• 200 ml dry sparkling wine
• 4 shallots
• 60 g unsalted butter
• 100 ml double cream
• 15 g fresh tarragon
• 1 lemon

Method

1. 1

   Remove the lobster meat from the shells and cut into generous chunks. Keep warm, wrapped in foil.

2. 2

   Bring the fish stock to a gentle simmer in a saucepan and keep it warm throughout.

3. 3

   Melt half the butter in a heavy-based pan. Soften the shallots for 4 minutes. Add the rice and stir for 2 minutes until glossy.

4. 4

   Add the sparkling wine and stir until absorbed. Add the warm stock a ladleful at a time, stirring constantly for 18–20 minutes until just al dente.

5. 5

   Stir in the remaining butter, double cream and most of the tarragon leaves. Season and add a squeeze of lemon juice.

6. 6

   Fold in the lobster chunks gently, rest for 2 minutes, then serve garnished with the remaining tarragon.