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1
Preheat the oven to 400 degrees F. In a large saucepan, heat 2 tablespoons of the oil.
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2
When the oil is hot, add the onions.
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3
Season with salt and pepper.
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4
Saute for 2 minutes.
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5
Add the crushed red pepper, garlic, and split peas.
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6
Continue to saute for 1 minute.
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7
Stir in the water.
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8
Bring the liquid to a boil.
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9
Reduce the heat to medium-low and simmer until the peas are tender, about 1 1/2 hours.
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10
In a small mixing bowl, toss the fennel with the remaining 1 tablespoon of olive oil.
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11
Season with salt and pepper.
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12
Preheat the oven to 400 degrees F.
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13
In a large saucepan, heat 2 tablespoons of the oil.
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14
When the oil is hot, add the onions.
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15
Season with salt and pepper.
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16
Saute for 2 minutes.
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17
Add the crushed red pepper, garlic, and split peas.
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18
Continue to saute for 1 minute.
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19
Stir in the water.
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20
Bring the liquid to a boil.
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21
Reduce the heat to medium-low and simmer until the peas are tender, about 1 1/2 hours.
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22
In a small mixing bowl, toss the fennel with the remaining 1 tablespoon of olive oil.
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23
Season with salt and pepper.
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24
Place on a parchment lined baking sheet and place in the oven.
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25
Roast for about 25 minutes, or until golden brown.
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26
Remove from the oven and cool completely.
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27
In another mixing bowl, toss the lobster, fennel, red onion, and extra-virgin olive oil.
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28
Season with salt and pepper.
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29
Using a hand held blender, puree the soup until smooth.
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30
Stir in the milk.
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31
Season with hot sauce, salt and pepper.
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32
To serve, ladle the soup into the individual bowls.
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33
Spoon the salad in the center of each bowl.
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34
Garnish with fried parsley.
