Lobster with Creamy Mushroom Risotto | Wine Enthusiast
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Lobster with Creamy Mushroom Risotto

Chef Patrick Michelon runs Les Berceaux, a Michelin one-star restaurant with attached bistro, Le 7, and 28-room hotel in the center of Épernay. Originally from Alsace, he has made the restaurant his home since 1996, matching Champagne and fine cuisine. This lobster dish was the star of my meal there.


2 lobsters, about 1½ pounds each
2 shallots, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil, divided
1 pound mushrooms (portobello or button)
7 ounces Arborio rice
3 cups chicken stock
3 tablespoons heavy cream
¾ ounce butter
Salt and pepper, to taste


Cook the lobsters in a big pot of boiling water for 5 minutes (or buy them ready-cooked). Remove lobster meat and slice evenly. Reserve coral.

Sweat shallots and garlic in 1 tablespoon olive oil until soft. Slice mushrooms, and cook in separate pan with ­remaining olive oil.

Add the rice to the shallots and garlic, then add the chicken stock. As the rice cooks, add the mushrooms. Stir gently to avoid sticking, allowing liquid to soak into rice. Add more liquid, either stock or water, as necessary.

Once risotto is cooked, add lobster coral to the cream. Stir to combine, and then stir the mixture into the risotto. Quickly reheat lobster in a pan with butter. Divide risotto among four plates, and top with lobster. Serves 4.

Pair It

Gosset NV Grande Réserve Brut:

Decanting and immediately pouring into glasses brings out the fruit in this wine, its freshness cutting through the rich lobster. Don’t worry if the Champagne loses some bubbles, it makes it even better with the dish.