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…
2 pounds lobster meat (from tails or whole lobsters)
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.