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1
Remove the stalks and feathery leaves from the fennel bulbs.
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2
Mince two tablespoons of the leaves and set aside.
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3
Chop the bulbs.
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4
You should have about two cups of the chopped bulbs.
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5
If additional fennel is needed, chop some of the stalks.
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6
Discard any unused stalks.
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7
Heat the oil in a heavy four-quart saucepan.
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8
Add the onion and chopped fennel bulbs and cook slowly, covered, until they are soft and transparent.
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9
Add the stock, bring to a simmer, and stir in the potatoes and cumin.
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10
Simmer partly covered until the vegetables are very tender, about 30 minutes.
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11
While the vegetables are simmering, steam the lobster for 10 minutes, allow it to cool briefly, then remove the meat from the tail and claws.
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12
Dice the meat and refrigerate it, covered, until ready to serve.
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13
When the vegetables are tender, allow them to cool briefly, then puree in a blender in batches.
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14
Puree the soup in a food processor, if you prefer.
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15
It will not be as smooth and will benefit from being forced through a fine sieve.
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16
Refrigerate the puree, covered, at least four hours or overnight.
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17
Before serving, stir the half and half into the puree, using as much as you need to give the soup a creamy, but not too thick, consistency.
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18
If calories are a concern, the soup can be thinned with water.
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19
Add the Pernod and season the soup with salt and pepper.
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20
Ladle the soup into six shallow soup plates and spoon some of the lobster into the middle of each.
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21
Scatter the minced fennel leaves over the soup and serve.
