LOBSTER RISOTTO PERNOD

Mississippi marries Maine, with France and Italy providing the crowns in this marriage of aquatic royalty. The rich lobster is made wealthier when paired with a rich risotto dressed with mascarpone, Pernod, capers, lemons, and seasoning. Sublime indulgence, as follows…

INGREDIENTS

 2 pounds lobster meat (from tails or whole lobsters)

2 quarts of lobster or seafood stock (can be purchased or produced from above)

2 bay leaves

3 tbls butter

1 tbls minced garlic, or equivalent cloves

1 small sweet onion, finely diced

½ cup finely chopped leeks

1 cup dry white wine

1 ½ cups Delta Belle White Rice

1 tbls white pepper

1 tbls salt

½ tsp paprika

¼ tsp cayenne, or to taste

Zest of 1 lemon

Juice of 1 lemon

2 tbls Pernod

METHOD

Boil lobster in water or seafood stock with bay leaf about 8 minutes, or until done. Remove lobster, and place in bed of ice. When cool enough to handle, remove shell and cut meat into small pieces about ½ inch long. If making own stock, place shells back into water boil, and add extra garlic and salt, and simmer. If using seafood stock, keep simmering.