Roasted Lobster with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent lobster tails roasted with caramelized fennel, garlic, and a touch of anise liqueur, finished with crispy breadcrumbs and fresh tarragon for an elegant seafood entrée.
Ella x
Ingredients
- 4lobster tails(8 oz each, halved lengthwise)
- 2fennel bulb(cored and sliced into wedges)
- 6 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 118 mldry white wine
- 2 tablespoonsanise liqueur
- 118 mlpanko breadcrumbs
- 3 tablespoonsfresh tarragon(chopped)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the lobster tails dry with paper towels and brush the flesh side generously with 2 tablespoons of melted butter. Season with salt and pepper.
Tip: Dry lobster ensures better browning and prevents steaming during roasting.
- 2
In a large roasting pan, toss the fennel wedges with olive oil, salt, and pepper. Arrange them in a single layer and roast for 10 minutes until they begin to soften and brown at the edges.
Tip: Pre-roasting fennel allows it to caramelize before adding the lobster.
- 3
Remove the pan from the oven and nestle the lobster tail halves among the fennel wedges, flesh-side up. Return to the oven and roast for 12-15 minutes until the lobster meat is opaque and cooked through.
Tip: Lobster cooks quickly; avoid overcooking by watching for the meat to turn from translucent to white.
- 4
While the lobster roasts, heat the remaining 4 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant, then deglaze with white wine and anise liqueur.
Tip: The anise liqueur adds a subtle, sophisticated flavor that complements fennel beautifully.
- 5
Simmer the butter sauce for 3 minutes to reduce slightly and mellow the alcohol. Stir in the chopped tarragon and lemon juice. Season with salt and pepper to taste.
Tip: Fresh tarragon added at the end preserves its delicate flavor.
- 6
In a small skillet, melt 1 tablespoon of butter over medium-high heat. Toast the panko breadcrumbs with lemon zest until golden, about 2-3 minutes, stirring frequently.
Tip: Toasted breadcrumbs add textural contrast and prevent the lobster from drying out.
- 7
Remove the roasting pan from the oven. Drizzle the tarragon-anise butter over the lobster and fennel, then sprinkle the toasted breadcrumb mixture evenly over each lobster tail.
Tip: The breadcrumb topping should be applied just before serving to maintain its crispness.
- 8
Serve immediately while hot, garnishing with additional fresh tarragon sprigs and lemon wedges on the side.
Tip: This dish is best enjoyed immediately after plating to preserve the textural contrast.
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