Two Brooks Farm

producers of Mississippi Blue Rice


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)
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


     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.

Two Brooks Farms

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