Vanilla Poached Lobster with Saffron Fregola and Fennel
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 508
- Total Fat
- 30
- Saturated Fat
- 17
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 165
- Sodium
- 587
- Total: 30 min
- Active: 10 min
Ingredients
Four 1 1/2- to 2 1/2-pound live Maine lobsters
2 tablespoons neutral cooking oil
2 heads fennel, 1 diced, 1 thinly sliced, fronds reserved for garnish
2 onions, 1 diced, 1 thinly sliced
2 pinches saffron
1 1/2 cups fregola
1/2 cup anise liqueur, such as Pernod
Kosher salt and freshly ground black pepper
2 vanilla beans, split and scraped
1/4 cup heavy cream
2 sticks (1 cup) unsalted butter, diced
Directions
- Separate the claws and tails from the lobsters, reserving the lobster heads for later. In a large pot of salted water, boil the tails for 1 minute and the claws for 6 minutes. Remove from the water and separate the meat from the shells. Split the tails in half lengthwise and chop the claw meat. Set aside.
- Heat the oil in a large, high-sided sauté pan over medium-high heat. Add the diced fennel, diced onions and saffron, and cook until the vegetables are tender, about 7 minutes. Add the fregola and gently toast for 1 to 2 minutes. Add the anise liqueur, scraping up any bits of fregola that stuck to the bottom of the pan, and reduce until no liquid remains. Add water 1/4 cup at a time until the fregola is cooked through, about 10 minutes. Season with salt and pepper and pour onto a large platter.
- In a small saucepan over medium-low heat, cook the sliced onion with the vanilla pods and seeds until the onions are tender, about 7 minutes. Add the cream and reduce by two-thirds, 5 to 7 minutes.
- Meanwhile, spoon out the innards of the lobster heads and add to the cream. Add the butter to the pan, stirring and swirling the pan in circular motions until a thick, buttery sauce is formed. Remove the pan from the heat to cool before adding the lobster meat, a few minutes. Gently poach the lobster in the vanilla butter until cooked through, about 5 minutes.
- Top the fregola platter with the thinly shaved fennel and poached lobster and serve.