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Receta Lobster Medallions With Fennel And Pernod

by Global Cookbook

Ingredientes

2 x 2 pound live lobster 10 x asparagus, spears, top 2 inches, peeled 10 x baby carrot 10 x patty-pan squash, trimmed 10 x baby zucchini, trimmed 3 Tbsp. unsalted clarified butter

2 x shallot, chopped 1/4 x fennel, bulb, thinly, sliced 2 Tbsp. pernod 2 Tbsp. vermouth 2 Tbsp. minced chervil 1 x salt and pepper

Direcciones

1. Bring a large pot of salted water to a rolling boil. Add in the lobsters and cover. Boil the lobsters for 7 min to partially cook the lobster to ease removing the shells.
2. Transfer lobsters to a cutting board. When cold sufficient to handle, remove the meat from the claws and the tails. Remove the membrane from the tail meat and throw away. Slice the meat into 1/2 inch medallions.
3. Place the asparagus tips, carrots, squash, and zucchini in a bamboo steamer. Cook about 3 min till just tender. Set aside and keep hot.
4. Heat the clarified butter in a large saute/fry pan over medium heat. Add in the shallots and fennel. Saute/fry for about 4 min or possibly till the fennel is just tender. Remove the fennel to a plate.
5. Season the lobster with salt and pepper and add in lobster to the pan. Toss for about 2 min till just starting to brown and the lobster is cooked through.
6. Deglaze the pan with the Pernod and vermouth. Ignite. To extinguish flame, cover with a lid.
7. Serve the Pernod sauce with the lobster and steamed vegetables. Garnish with the chervil.

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