Pre-heat oven to 180°C.
Cook pasta as per package instructions then drain and drizzle with olive oil to prevent clumping.
Prepare lobster by removing head and rinsing the neck meat gently under running water. Set head aside for white sauce.
Split lobster tails in half lengthways, using scissors to snip through the soft underside, then finish with a sharp knife to slice through the flesh and harder outer shell. Remove digestive tract.
Place a large deep-sided ovenproof frypan over high heat. Drizzle a little olive oil and flash-fry lobster tails, shell side down, for 2 minutes to release the flesh.
Remove lobsters from pan, remove flesh from shells and set aside. Reserve shells for white sauce.
Place the tail shells and head in a large saucepan. Cover with milk and stock. Add the bay leaves and thyme, season to taste. Bring to a gentle simmer then turn down heat to medium-low for a minimum of 20 minutes allowing flavours to infuse. Strain and discard solids before using.
Using the same large ovenproof frypan, add butter and oil. Place over medium-low heat and gently caramelise the onion, fennel and garlic (approx. 12 minutes).
Add the flour to the buttery onions, stirring well to make a creamy paste
Slowly add stock, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
Slice each lobster tail into six pieces and stir through sauce. The lobster will continue to cook in the sauce.
Fold the cooked pasta through the white sauce and lobster.
For the crumb, mix all ingredients in a small bowl with remaining lemon zest and scatter across pasta.
Bake pasta until the sauce is hot and crumb golden (approx. 20 minutes).
Garnish with fennel fronds and chives.
Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.
To find out more and to pre-order click on the link below.
