Consider the lobster

FENNEL AND MASCARPONE LOBSTER RISOTTO

INGREDIENTS

FENNEL MASCARPONE PURÉE

1 head fennel
2 Tbsp. olive oil
¼ c. Pernod
2 c. vegetable broth Kosher salt and black pepper, to taste
½ c. mascarpone cheese

LOBSTER

3 whole live Maine lobsters (about 1 ¼ pounds each)

LOBSTER NAGE

½ c. sliced shallots2 Tbsp. sliced garlic¼ head fennel, choppedAll lobster shells and body cavity, chopped1 Roma tomato, diced2 tsp. tomato paste8 basil leaves1 bay leaf6 black peppercorns1 c. white wine1 qt. chicken stock4 oz. sweet butter, cubed1 Tbsp. sherry vinegarKosher salt and black pepper, to taste