Grilled Lobster with Fennel

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). Pat lobster tails dry with paper towels and brush the exposed meat with 2 tablespoons of melted butter.

   Tip: Dry lobster ensures better browning and prevents sticking to the grill grates.

2. 2

   In a small bowl, combine 4 tablespoons softened butter, tarragon, minced garlic, lemon zest, crushed fennel seeds, salt, and pepper to create an herb butter mixture.

   Tip: Make this compound butter ahead of time and refrigerate for easier handling.

3. 3

   Toss fennel wedges with olive oil, salt, and pepper. Arrange on the grill alongside a section for the lobster tails.

   Tip: Place fennel on the cooler side of the grill if your grill has temperature zones.

4. 4

   Place lobster tails on the grill meat-side down and cook for 4-5 minutes until lightly charred. Flip and cook for another 6-7 minutes, basting frequently with the herb butter.

   Tip: Lobster is delicate; avoid moving it excessively to prevent the meat from breaking apart.

5. 5

   Continue grilling fennel wedges for 12-15 minutes total, turning occasionally, until deeply caramelized and fork-tender.

   Tip: The fennel's natural sugars will caramelize beautifully, creating a sweet contrast to the lobster.

6. 6

   Transfer lobster and fennel to a serving platter. Pour white wine into the grill pan drippings and stir to create a glaze, then drizzle over the lobster.

   Tip: If grilling directly on grates, deglaze a small pan with the wine separately.

7. 7

   Finish with a squeeze of fresh lemon juice and garnish with chopped fresh parsley.

   Tip: The bright acidity of lemon enhances the subtle anise flavors throughout the dish.