Sweet Lobster with Pernod and Baby Vegetables

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 tail meat into 1/2 inch medallions.

Place the haricots verts, carrots and squash 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. Remove lobster and pour in the Pernod and fish stock. Allow to reduce until thickened. Put the lobster over the fennel and garnish with the Pernod sauce and steamed vegetables. Garnish with chervil.