List of Ingredients
- 4 small spiny lobsters
- 4 medium potatoes
- 1 large fennel bulb
- Fennel fronds
- Tomato paste
- Cognac
- Salt
- Pepper
- Extravirgin olive oil
Method
Place the spiny lobsters into salted boiling water for 3 minutes, then plunge them into cold water. Remove the shells from the tails and set the meat aside. Boil the heads and claws for another 2 minutes, then plunge them into cold water and shell them as well.
Fry the carapaces for about 15 minutes in a saucepan with a drizzle of oil. Deglaze the pan with 1/2 cup Cognac. Add 3 cups water and 1 tablespoon tomato paste.
Cook for about 30 minutes to get a rather thin sauce. Strain it and return it to the pan. Peel the potatoes and cut them into rounds about 2 inches thick; cook them in the sauce for 8-10 minutes, then remove them. Clean and pare the fennel, removing the outer layers, and slice the bulbs very thin. Cut out 4 squares of parchment, place in the center of each one a base of sliced potatoes; set on top of them the shelled lobster meat and fennel slices; season with salt and pepper, a little of the fennel fronds and a spoonful of the sauce. Return the sauce to the heat and thicken it for 10 minutes. Close up the paper packets and bake them at 340°F for 5-6 minutes.
Remove from the oven, discard the parchment and serve, topped with the sauce.