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HomeChampagne Lobster Risotto

Champagne Lobster Risotto

Photo Credit:- Cosori Air Fryers

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Pour  1/2 cup  water and  1/2 cup  champagne into the Instant Pot and insert the steam rack.
  2. Place the lobster tails on the steam rack, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the  MANUAL or PRESSURE COOOK  function*. Use the +/- keys and program the Instant Pot for  4 minutes.
  4. 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
  5. Add 1 tbsp olive oil and  2 tbsp  butter to the Instant Pot. Using the display panel select the  SAUTE  function.
  6. 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.
  7. 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.
  8. Turn the pot off by selecting  CANCEL,  then secure the lid, making sure the vent is closed.
  9. Using the display panel select the  MANUAL or PRESSURE COOOK  function*. Use the +/- keys and program the Instant Pot for  10 minutes.
  10. 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.
  11. When cooking time is up, quick-release the pressure.
  12. Add mascarpone, salt and while pepper. Stir until desired consistency is reached.
  13. Serve risotto topped with lobster. Sprinkle with fresh thyme.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

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