* 4 lobsters, cooked and dressed (1-11/2 lb. ea.) * 1/2 c. dry white wine * 2 oranges, grated rind from 1, juice from both * grated rind and juice of 1 lemon * 2 Tbsp. fresh fennel leaves, chopped * 7 oz. asparagus tips, steamed * black pepper * fresh fennel leaves * orange and lemon slices, to garnish
What to do:
1. Pour the wine, orange and lemon juice into a small frying pan. Add the zest and fennel leaves. Bring to the boil and reduce slightly. Add the shellfish and heat through gently for 10 min. Season. 2. Arrange the lobster pieces on warm plates, to resemble whole lobster. Pour over the sauce. Add the asparagus decoratively at the side. 3. Garnish with fennel leaves and slices of orange and lemon. Serve immediately accompanied by new potatoes and seasonal vegetables.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org "From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."