Lobster with Fennel Sauce

Serve with Schramsberg Blanc de Noirs
Serves 10

Ingredients

Lobster
  • 10 lobsters
Stock
  • 3 fennel bulbs, rough chop
  • 1 bunch celery, rough chop
  • 3 yellow onions, rough chop
  • 5 garlic cloves, rough chop

Sauce

  • 2 fennel bulbs, rough chop
  • 2 yellow onions, rough chop
  • 1/3 bunch celery, rough chop
  • 6 carrots, peeled and rough chop
  • 2 heaping Tbsp. tomato paste
  • 2 cups brandy
  • ½ Pernod

Preparation

Lobster

  • Saute until cooked through.
Stock
  • In large pot, place all ingredients, cover with water and reduce liquid by half.
  • Add heavy cream and reduce by one third.
  • Strain out solids and set aside.

Sauce

  • Sweat vegetables in small amount of oil. Add tomato paste.
  • Deglaze pan with brandy. Bring to simmer, blend with reserved stock.
  • Strain and serve over sautéed lobsters.

 

Submitted by Chef Victor Scargle, Julia’s Kitchen, Napa, CA