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1
In a large pot of boiling water, blanch the lobsters until they start to turn pink, about 1 minute.
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2
Drain and let cool.
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3
In a small bowl, cover the saffron with the white wine and let steep for at least 30 minutes.
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4
Heat 2 tablespoons of the olive oil in a large nonreactive skillet.
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5
Add the fennel, onion, scallions and garlic and cook over moderately low heat, stirring, until tender, about 20 minutes.
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6
Add the saffron mixture and boil over moderately high heat until the wine evaporates.
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7
Add the stock and boil until reduced by a third.
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8
Season with salt and pepper.
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9
Meanwhile, preheat the oven to 450.
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10
Halve each lobster lengthwise.
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11
Remove the brain sac, sand sac, tomalley and roe, if necessary.
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12
Crack the claws well all over.
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13
In a large, heavy-bottomed roasting pan set over 2 burners, heat the remaining 3 tablespoons oil until almost smoking.
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14
Add the lobsters, cut side down, and cook over moderately high heat until the meat is browned, about 3 minutes.
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15
Transfer to the oven and roast for about 5 minutes, or until the meat is cooked through.
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16
Transfer the lobsters to a platter, season with salt and pepper and keep warm.
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17
Rewarm the fennel mixture.
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18
Remove from the heat and stir in the butter, a little at a time, until the sauce is thickened.
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19
Season with salt and pepper.
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20
Divide the fennel mixture among 4 large plates and arrange 2 lobster halves on each.
