Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello
Lobster and tarragon risotto is an elegant Italian main course combining tender lobster tail, aromatic fresh tarragon, creamy risotto rice and Parmesan. The Thermomix stirs and cooks the risotto automatically, while precise temperature control keeps the tomato and brandy base from catching. Restaurant-quality results with minimal effort.
About this recipe
Lobster and tarragon risotto, or risotto con aragosta e dragoncello, is one of those showstopping Thermomix TM7 recipes that turns an all-in-one kitchen machine into your private Italian chef. Instead of twenty minutes of patient stirring at the hob, the TM7 sautés shallots and garlic, toasts the risotto rice and slowly absorbs the stock with its gentle stirring blade, leaving you free to prepare the lobster tail. Fresh tarragon brings a delicate aniseed note that flatters the sweet shellfish, while tinned chopped tomatoes, brandy and Parmesan build a deeply savoury, silky base. This luxurious main course is perfect for a romantic dinner, Christmas Eve or any festive occasion where you want restaurant-quality plate appeal without the stress. The precise heating means the rice never catches on the bottom, and every grain finishes creamy yet al dente. If you have been searching for an impressive seafood risotto recipe for your Thermomix, this lobster and tarragon version deserves a place at your table.
Preparation tips
- Choose a raw lobster tail and split it lengthways before cooking so the flesh absorbs the tarragon and brandy flavours; leaving it in the shell during the final minutes keeps the meat juicy and presentation-worthy.
- Warm your serving bowls before plating, as a cold bowl sets the risotto instantly and you lose the desirable all'onda flowing texture that makes this seafood risotto special.
- No fresh tarragon? Use half the quantity of dried tarragon added early, or substitute a mix of chervil and fennel fronds for a similar aniseed character that still complements the lobster and tomato.
- Finish with freshly grated Parmesan off the heat and a knob of cold butter stirred through for extra gloss and a rounder, richer mouthfeel.
Recipe variations
- Alcohol-free version: replace the brandy with fresh orange juice and a splash of fish stock, deglazing the shallots and tomatoes the same way; you keep the fruity depth while making the risotto suitable for children and non-drinkers.
- Budget seasonal variation: swap the lobster tail for North Sea shrimp or langoustines and add seasonal peas in spring; the tarragon, tomato and Parmesan base stays identical, giving you an affordable festive-feeling risotto year-round.
Thermomix TM7 Benefits
- Precision weighing - The TM7 integrated scale weighs the risotto rice and stock directly in the bowl for exact absorption. [Weighing]. [Precision Control]
- Fine chopping - The Thermomix chops the shallots and garlic cloves uniformly in seconds for an aromatic soffritto base. [Chopping]. [Multi-Function]
- Hands-free cooking - The TM7 stirs the risotto rice and stock automatically, absorbing liquid gradually into a creamy texture. [Mixing]. [Hands-Free]
- Gentle heating - The Thermomix heats the brandy and chopped tomatoes precisely so the alcohol cooks off without any burnt bitterness. [Heating]. [Precision Control]
- Perfect steaming - The Varoma of the TM7 steams the lobster tail gently, keeping the meat succulent and easy to shell. [Steaming]. [Multi-Function]
Ingredients
- Parmesan cheese
- fresh tarragon
- shallots
- garlic cloves
- extra virgin olive oil
- unsalted butter
- tinned chopped tomatoes
- risotto rice
- brandy
- seafood broth