- 1/2 cup Water
- 1/2 cup champagne
- 8 ounces lobster tail meat about 2 lobster tails
- 2 tbsp butter + 2 tsp
- 1 tbsp extra-virgin olive oil
- 1 large shallot peeled and minced
- 1 leek sliced and rinsed well
- 2 cloves garlic minced
- 1 cup Arborio rice be sure to get arborio rice
- 2/3 cup champagne
- 2 cups fish or seafood stock
- 3 tbsp Mascarpone cheese
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1 tsp lemon juice
- leaves fresh thymefor garnish
Pour 1/2 cup water and 1/2 cup champagne into the Instant Pot and insert the steam rack.
Place the lobster tails on the steam rack, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, quick-release the pressure, then remove the lobster tails to a shallow dish and cover with foil. Remove the rack and discard the water
Add 1 tbsp olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot and butter has melted, add shallots and leeks to the pot and saute until soft, 2-3 minutes. Add garlic and cook for 1-2 minutes more. Add rice and cook for 2-3 minutes more.
Add champagne and stock to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
Meanwhile, melt remaining 2 tsp butter in a small bowl. Crack open lobster shells, pry out the meat and roughly chop. Toss lobster meat with melted butter and 1 tsp lemon juice.
When cooking time is up, quick-release the pressure.
Add mascarpone, salt and while pepper. Stir until desired consistency is reached.
Serve risotto topped with lobster. Sprinkle with fresh thyme.
*The MANUAL and PRESSURE COOK buttons are interchangeable.