Spice: Layers of Flavour
This is the kind of dish that is perfect for a special occasion. The combination of garlic, ginger, fennel and saffron with the natural sweetness of lobster is hard to beat, but if you are feeling less extravagant, the lobster can easily be substituted for king prawns.
Place the lobsters in the freezer for 20 minutes – this will make them docile and easier to cook.
Find your largest pan, fill with water and bring to the boil. Add the wine, 3 teaspoons of the fennel seeds and the peppercorns. Add the lobsters and boil for 10–12 minutes (you may need to cook them one after the other if you pan isn’t big enough for both to fit comfortably).
Remove the lobsters from the pan and allow to cool slightly before twisting off the claws. Use a sharp knife to cut through the lobster tail and then remove the thin grey vein running along its length. Remove the meat from the tail and slice in half – you need to do this while it is still quite hot but not so hot that it is difficult to handle. Crack the claws using shellfish crackers or the back of a heavy knife and remove the meat in one piece.
Melt the butter in a pan and add the saffron, along with the remaining fennel seeds, garlic and ginger. Cook over a very low heat for 10 minutes; you want the butter to be gently bubbling as excessive heat will burn the spices, making the dish bitter.
Add the lobster meat to the butter and simmer gently for a couple of minutes.
Serve with crusty bread and a squeeze of lemon.