Champagne risotto with langoustine

I made this dish for a New Year’s eve dinner, yet of course served with sparkling champagne it is a delicious meal at any other occasion.

 

Ingredients
4
Langoustine tails
350 g
Risotto rice
1 Onion
1
Small clove of garlic
300 ml
Dry champagne
1 litre
Vegetable bouillon
2-3 Tbsp
Parmesan cheese, grated
2 sprigs
Lemon thyme
 

Olive oil, butter, salt and pepper
250 ml
Ready-made good quality lobster bisque or self-made

 

Preparation | Serves 4

  1. We begin with finely dicing the onion and garlic and pluck the leaves from lemon-thyme twig.

  2. Heat the vegetable bouillon in a saucepan and keep it warm.

  3. In a deep pan, sauté the diced onion and garlic in a little olive oil; add the risotto rice and stir for a minute or two. Deglaze with 200 ml champagne and stir in the thyme leaves. Then pour in the bouillon in portions and keep stirring until the risotto is done but still has a bite. Stir in a piece of butter and the parmesan and keep warm.

  4. Heat the ready-made lobster bisque in a small pan.

  5. Halve the lobster tails lengthways and season with a little salt. Heat olive oil, a little butter and thyme in a frying pan and fry the lobster tails with the shell facing down until they get colour, then turn and continue cooking for about 2-3 minutes.

  6. Take the tails out of the pan and remove the meat from the shell of half of the tails and cut into pieces.

    Serving | Before serving, stir the remaining champagne into the risotto and scoop it onto the plates. Place the lobster pieces on top and add the other lobster halves. Cover with the lobster bisque and serve immediately.