Lobster Medallions with Fennel and Pernod

Bring a large pot of salted water to a rolling boil. Add the lobsters and cover. Boil the lobsters for 7 minutes to partially cook the lobster to ease removing the shells.

Transfer lobsters to a cutting board. When cool enough to handle, remove the meat from the claws and the tails. Remove the membrane from the tail meat and discard. Slice the meat into 1/2 inch medallions.

Place the asparagus tips, carrots, squash, and zucchini in a bamboo steamer. Cook about 3 minutes until just tender. Set aside and keep warm.

Heat the clarified butter in a large sauté pan over medium heat. Add the shallots and fennel. Sauté for about 4 minutes or until the fennel is just tender. Remove the fennel to a plate.

Season the lobster with salt and pepper and add lobster to the pan. Toss for about 2 minutes until just starting to brown and the lobster is cooked through.

Deglaze the pan with the Pernod and vermouth. Ignite. To extinguish flame, cover with a lid.

Serve the Pernod sauce with the lobster and steamed vegetables. Garnish with the chervil.