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1
Bring a large pot of water to a boil.
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2
Place the lobster claws in water for 3 minutes.
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3
Dont cook them through, but enough to be easily removed from the shell.
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4
Remove the claws from the water.
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5
Add the tails to the water and cook for 3 minutes.
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6
Extract the meat from the claws and the tails and set aside.
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7
In a large saute pan over medium-high heat, add 2 tablespoons olive oil.
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8
Add the shallots, garlic and any scraps from the sliced fennel, saute until slightly brown.
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9
Add the lobster bodies, the cracked shells from the tails and the claws, saute another 5 minutes.
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10
Add a few good pinches of kosher salt and stir.
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11
Deglaze with vermouth and simmer until the alcohol is mostly cooked down.
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12
Add the heavy cream, turn the heat to low.
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13
Let simmer for about 30 minutes.
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14
Strain, add tarragon and pepper.
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15
Dice the par-cooked lobster tail, and add to the cream mixture.
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16
While the cream is simmering, crack the eggs into a large bowl and whisk.
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17
Add the sliced fennel and coat well.
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18
Pour the bread crumbs onto a plate.
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19
Dip each fennel slice in the panko, pressing firmly to coat completely on both sides.
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20
Lay the coated fennel slices on a plate.
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21
In a large saute pan, heat 1/2 cup of canola oil over medium heat.
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22
Fry the breaded fennel one piece at a time, making sure not to overcrowd the pan.
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23
When golden brown on one side, flip and cook the other side to the same golden brown, about 3 to 4 minutes on each side.
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24
Drain the fennel on paper towel and season with salt.
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25
The next step works better with a grill, but if this isnt an option, a saute pan works well.
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26
Preheat a grill.
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27
Coat the par-cooked claws with olive oil, salt, and pepper.
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28
Place the claw meat on a very hot grill, cook about 2 minutes per side, and remove from the heat.
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29
To construct a plate, lay down one slice of fennel, then place one claw on top.
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30
Layer another slice of fennel and another claw on top.
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31
Spoon the cream liberally over the top, making sure each plate gets a nice amount of tail meat.
