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Risotto with brittany blue lobster,
black truffle & carapace juice

by Philippe Chevrier
Domaine de Châteauvieux, Switzerland

I am inspired by nature and the seasons, which give rhythm to my menus. In another life I would have been an artist, musician or painter – I love art in all its forms.

Risotto with brittany blue lobster, black truffle & carapace juice

    4 PERS.
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2 pieces of Brittany lobster (500g each)
80g Acquarello rice
500ml white poultry stock
½ chopped onion
100g grated parmesan
100g fresh unsalted butter
50g black truffle (1 piece)
Fleur de sel, to taste

½ onion in mirepoix
½ carrot in mirepoix
1 green leek
50ml olive oil
¼ stick of celery in pitch test pattern
500ml tomato juice
1 tbsp of tomato paste
1 thimble of Cognac

500ml cream
50g unsalted butter
Coarsely ground pepper, to taste
Fleur de sel, to taste
Cayenne pepper, to taste


Bring a pot of unsalted water to a boil and prepare a bowl of ice. Slice the lobster heads in two with a knife and place the lobsters in the boiling water for one minute. Remove and put them on ice. Separate the tail, head, and claws. Boil the claws for another minute then put back on ice. Let stand for half a day, then remove the flesh from the claws and legs. Cut the tail in half and remove the entrails. Keep in a cool place.

In a large pot, put the shells and crushed heads. Brown them with olive oil and then add the aromatic garnish. Flambé with cognac, wet with tomato juice then water to cover it. Add the tomato concentrate at the end. Let simmer one hour, then leave to infuse for 30 minutes. Strain and reduce by half. Add the pepper, cream, butter and adjust seasoning to taste.

Sear the lobsters, arrange them in a rosette shape with a cookie cutter. Leave aside to stay warm under the salamander grill while you cook the Risotto.

In a frying pan, put the rice and chopped onion in the olive oil then add a bit of broth several times over 14 minutes. Add butter to stop the cooking. Add the parmesan and chopped truffle, adjust seasoning to taste.

Arrange in a circle on the plate. Place the lobster, that has finished cooking on the salamander grill, on top. Add sauce and a few slices of truffle.

The freshness of the Champagne softens the creaminess of the rice while the spicy notes go well with the shellfish and the persistence of the black truffle is enhanced with the fruity and floral aromas of Krug Rosé 26ème Édition.
Krug Grande Cuvée
Krug Grande Cuvée
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