My Instant Pot (get yours here: https://amzn.to/2QlkaDf) is wonderful for making fast weeknight family meals and for feeding a crowd at a potluck, tailgate or party. But it never used to leap to mind when I wanted to make a gourmet meal…until now! This luxe, restaurant-quality meal is simple to make…but we won’t tell if you don’t!
Learn the Instant Pot and how to cook our favorite recipes in the new Instant Pot Master Class. [learn more]
This posh dish is perfect for an anniversary, special birthday, Valentine’s day or any day you want to be memorable! Try pairing it with our White Chocolate Raspberry Pots de Creme [link] or Bourbon Sticky Toffee Pudding [link] for a meal you won’t forget.
Tender, creamy risotto, subtly infused with champagne and herbs, makes a delicious foundation for perfectly prepared lobster tails. Lobster has a delicate flavor and needs to be matched with flavors that compliment and accentuate its sweet, succulent nature, and champagne is the perfect choice.
Risotto is a northern Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making it is called the risotto method, which traditionally involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go. But in the Instant Pot, there’s no standing an stirring. Just put in the ingredients and walk away!
This luxe, restaurant-quality meal is simple to make…but we won’t tell if you don’t!
Ingredients:
- 1/2 cup water
- 1/2 cup champagne
- 2 lobster tails (about 4 ounces each)
- 2 tbsp + 2 tsp butter
- 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 tbsp kosher salt
- 1/2 tsp white pepper
- 1 tsp lemon juice
- Fresh thyme leaves for garnish
Ingredients:
- 1/2 cup water
- 1/2 cup champagne
- 2 lobster tails (about 4 ounces each)
- 2 tbsp + 2 tsp butter
- 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 tbsp kosher salt
- 1/2 tsp white pepper
- 1 tsp lemon juice
- Fresh thyme leaves for garnish
Instructions:
- 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 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 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.
