Roasted Lobster with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish has become my go to when I want to impress without spending hours in the kitchen. Sweet roasted fennel pairs beautifully with succulent lobster tails, while garlic, tarragon, and a touch of anise liqueur create an incredibly aromatic sauce. What I love most is that the whole meal comes together in under an hour, making it perfect for a special weeknight dinner. Fennel is wonderful for digestion and adds wonderful depth of flavor without extra calories. This recipe proves that restaurant quality seafood doesn't require complicated techniques or rare ingredients.
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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