Roasted Lobster with Brown Butter, Braised Fennel and Preserved Lemon
Time · Prep 20 min · Cook 18 min · Serves 4
Ingredients
- 2 lobsters, 800 g each
- 80 g butter
- 2 fennel bulbs
- 1 preserved lemon
- 1 shallot
- 100 ml dry white wine
- 2 tbsp olive oil
- 1 small bunch of dill
- Salt and pepper
Method
- Halve the lobsters lengthwise, remove the intestinal tract and lightly season the flesh.
- Sweat the finely chopped shallot in the olive oil, add the sliced fennel, deglaze with the white wine and braise for 12 minutes.
- Melt the butter until lightly golden, then stir in the chopped preserved lemon.
- Place the lobster halves flesh-side up on a baking tray, spoon over the brown butter and roast for 6 to 8 minutes at 200 °C.
- Serve with the braised fennel, snipped dill and a drizzle of the cooking juices.
Why the pairing works. The delicate sweetness of the lobster, lifted by the preserved lemon and fennel, complements the structure and maturity of the champagne without overwhelming it.
