Ingredients
- 2 lobsters (approximately 1 pound each)
- 2 tablespoon extra-virgin olive oil
- 6 tablespoon each baby fennel, trimmed
- 1 tablespoon large head fennel, diced
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 tablespoon unsalted butter
- 1 head bibb lettuce
- 2 lobsters (approximately 1 pound each)
- 2 tablespoon extra-virgin olive oil
- 6 tablespoon each baby fennel, trimmed
- 1 tablespoon large head fennel, diced
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 tablespoon unsalted butter
- 1 head bibb lettuce
- 2 navel oranges, freshly grated zest and juice
- 8 leaves basil, finely chopped
- 4 tablespoon finely chopped toasted almonds
- 1/4 teaspoon cracked black pepper
Preparation
Baking Directions:
Lobster saladBring a large pot of salted water to a boil.
Add lobsters, cover and cook for 5 minutes.
Pull the lobsters from the pot and chill under cold running water.
When cool enough to handle, remove the claw and tail meat from the shells.
Wrap in a damp towel and refrigerate.
Slice the baby fennel very thin length-wise, reserve in cold water.
In a small sauce pot combine the large fennel, heavy cream, chicken stock, salt and pepper.
Bring to a simmer, and cook, stirring occasionally until fennel is soft.
Transfer to a blender and puree until smooth.
Season to taste with sherry vinegar, salt and pepper; chill.
Clean the Bibb lettuce leaves under cold running water.
Orange-basil gremolataCombine all ingredients in a mixing bowl; cover, and refrigerate until ready to serve.
Serving Directions:
To serve: Smear a spoonful of fennel puree on the base of the plate, and then place the lobster on, garnish with the sliced baby fennel, bibb lettuce, and gremolata.
Drizzle vanilla oil around the plate and serve.
