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Ingredients
- 3 live spiny lobsters, preferably females, about 1 ¾ lbs each
- 5 Tbs. grapeseed oil
- ½ cup thinly sliced fennel bulb
- ¼ cup thinly sliced shallots
- 2 cloves garlic, thinly sliced
- 1 star anise
- ¼ cup brandy
- 2 tablespoons tomato paste
- 1 small branch fresh tarragon, plus ½ teaspoon chopped
- Freshly ground white pepper to taste
- 3 cups lobster broth or water
- ½ tsp saffron
- Fine sea salt, to taste
Details
Preparation
Step 1
Kill the lobsters by inserting the point of a chef’s knife at the juncture of the head and tail. Push the knife straight through, and rotate down to separate the 2 pieces. The lobster will die instantly. Use the head and legs to make lobster broth.
Cut the flaps of shell off the ends of the raw lobster tails. Turn the tail rounded side down. Using heavy kitchen shears, cut on each side along the line where the translucent part of the shell meets the carapace. Leave the thick part of the shell on.
Using a serrated knife, cut each tail into 4 pieces. Cover and refrigerate until ready to use. Put 2 tablespoons oil in a 10” wide pot over high heat. Add the shells and sear without stirring for 1 minute. Stir and continue cooking, stirring, for about 5 minutes, until shells are well browned but not burned.
Add ¼ cup brandy, 2 cloves garlic, ¼ cup thinly sliced shallots, ¼ cup sliced fennel bulb. Cook on medium-low heat for about 3 minutes.
Add the star anise, brandy, tomato paste, tarragon, pinch of pepper, and broth or water.
Bring to a boil and cook for 15 minutes. Turn off heat. Let stand for 10 minutes, then strain through a fine-meshed sieve, pressing to extract as much flavorful liquid as possible. Add the saffron threads, and salt to taste.
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months
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