Lobster W/ Fennel And Orange Over A Rich Tomato And Pepper Stew

• 4 lobster tails split from shell, cleaned and wrapped around each other held with a tooth pick.
• Zest of 1 orange
• Sea salt and fennel fronds chopped.
• 1 sweet red and yellow pepper seeded, ribbed and diced
• 1 poblano pepper, seeded, ribbed and diced
• 1 sweet onion diced
• 2 TBSP garlic minced
• 2 TBSP of Pernod
• 2 TBSP of sherry vinegar
• 2 cups of diced good quality canned tomatoes.
• 1 cup or so of fresh vegetable stock.
• olive oil
• sea salt and pepper to taste
• Chopped Chives
• Balsamic reduction

1. Heat a large pot over medium high heat and add the olive oil and then the garlic.Let the garlic cook a couple minutes to infuse the oil, and then add the peppers and onions, turn the heat down and let all these vegetables sweat for a few minutes,, then deglaze with the pernod, let that reduce add in the sherry vinegar, let that reduce, then add in the tomatoes, stir and add enough vegetable stock to get the thickness you want. You don't want the stew too thick and as it cooks it will thicken so you can add more stock if needed.Taste for seasoning salt and pepper to taste, turn down and let stew simmer 10 minutes.
2. At this time make sure the steamer is ready, spray bottom of steamer with olive oil, place lobster in steamer for a few minutes , turn over and finish lobster for 1 minute more, remove from steamer, let rest remove skewers from lobsters.
3. At this time taste and adjust stew for flavor, salt and pepper if needed.Portion stew in bottom of bowl, place lobster on top, drizzle good olive oil around bowl, finish with Fresh Cracked black pepper, a balsamic drizzle and fresh diced chives.

shell, orange, salt, sweet red, pepper, sweet onion, garlic, sherry vinegar, tomatoes, vegetable stock, olive oil, salt, chives, reduction

Taken from www.epicurious.com/recipes/member/views/lobster-w-fennel-and-orange-over-a-rich-tomato-and-pepper-stew-50147338 (may not work)