Pan Fried Lobster with Baked Fennel and Butter Sauce
Pan fried lobster with baked fennel and butter sauce gives an exclusive seafood dish with mild sweetness and rich sauce. This recipe lets the fennel become tend…
Ingredienser
Instructions
Heat the oven to 180 degrees.
Wash the fennel and cut it into wedges.
Place the fennel in an ovenproof dish.
Toss the fennel with lemon zest, lemon juice, olive oil, salt and pepper.
Bake in the oven for 30 to 40 minutes, until the fennel is tender.
Clean the lobster tails and season with salt and pepper.
Heat butter in a frying pan over high heat.
Cook the lobster tails for about 3 minutes on each side.
Squeeze over lemon juice and let the lobster rest briefly under a lid.
Finely chop shallot.
Add shallot and white wine to a saucepan.
Reduce by half.
Add cream and reduce again by half.
Lower the heat and whisk in cold butter in cubes.
Stir in herb oil just before serving.
Serve the lobster with baked fennel and butter sauce.
Nutrition per serving
Energi ca. 1247 kcal
Protein 21.3 g
Fett 124.9 g
Karbohydrater 5.9 g
Fiber 0.8 g
Sukker 3.0 g
Salt 0.5 g
Tips & tricks
Do not cook the lobster for too long. Lobster meat quickly becomes firm and dry, so short cooking and a little resting give a better texture.
Did you know?
Pan fried lobster gives the best result when the meat gets short and controlled heat, so it stays juicy. Fennel becomes sweeter and milder when baked, and pairs well with the delicate seafood flavor of lobster. Butter sauce with white wine and cream gives the dish an elegant and rich finish.
