broiled lobster with fennel butter

I mean… is there anything better than a freshly cooked lobster? Especially if it’s drenched in a fennel compound butter. And then broiled.

Just saying.

Ingredients:

12 Tbsp butter

fronds from 1 fennel bulb

2 minced cloves of garlic

zest of 1/2 lemon

2 live lobsters, approx 1 1/2 pounds each

water

2 fennel bulbs, halved

2 lemons, halved

1 head of garlic, halved

handful of black peppercorns

1 tsp salt

1 onion, quartered

evoo

Directions:

Let butter soften until easily squished.

In a bowl combine butter, fennel fronds, minced garlic, and lemon zest. Use a fork until completely combined.

Dump compound butter out onto plastic wrap. Use plastic wrap to create a butter log. Place in freezer for 20 minutes to chill. Remove from fridge and slice into rounds.

Prepare a large bowl with ice and water, to make an ice bath.

Add fennel bulbs, garlic head, onion, lemons, peppercorns and salt to a large stock pot. Add water until 3/4 full.

Bring water to boil.

Preheat oven to broil.

Line an oven safe pan with tin foil. Make sure pan has sides, so it can catch butter as it melts.

Once water is boiling, submerge live lobsters in liquid and cover quickly with a heavy lid.

Poach for about 6 minutes, until lobsters turn bright red.

Remove lobsters from broth and stick in ice bath to stop cooking.

Split lobsters in half, by first slicing down the tail, then turning the lobster and slicing down the main body/head, until lobsters are split.

Clean lobsters by removing stomach, roe, liver and intestine. Basically, anything that isn’t white.

Brush with evoo.

Top halves with pats of compound fennel butter. Two slices per half.

Place on foil lined pan.

Broil approx. 5 mins, until butter melted, lobster opaque and slightly browned. Watching closely.

Top with more butter pats, and squeeze of lemon.

I recommend serving with salsa, tortillas, garlic rice, and grilled veggies.