1
cup
Sliced piquillo peppers or roasted red bell peppers
1
Large yellow onion, chopped
2
Garlic coves, minced
1
tablespoon
Chopped fresh flat-leaf parsley
1
tablespoon
Chopped fresh tarragon
2
Fennel bulbs, stalks removed, cut into 1/2 inch dice
1/3
cup
Pernod
1/4
teaspoon
Crumbled saffron, soaked in 1 Tbs. lemon juice
Fresh ground pepper, to taste
Lemon wedges for serving
Directions:
In a large cooking pot, bring salted water to a boil. Add live lobsters and cook for roughly 7 minutes. Hold 5 cups of the cooking broth to the side.
Crack and remove lobster meat from the tail and claws. (Meat within the bodies can be held to the side to make the stock.) Maintain meat in large whole pieces, only cutting the tail length ways. Cover and refrigerate the meat. It will keep for up to one day in the refrigerator.
Preheat oven to 425 degrees.
Warm olive oil in a large pan and add the onion and garlic to saute, about 3 minutes.
Stir in the rice, cooking lobster stock, the Pernod, Saffron mixture and piquillo peppers. Bring to a simmer, season well with salt and pepper and cover.
Place the pan into the oven and bake for 15 minutes. Continue baking with the lid fo until rice is tender, about 12 minutes. Remove the pan from the oven and nestle the lobster meat into the rice, cover and leave the rice to stand, areound 4-5 minutes. Sprinkle the paella with the parsley and tarragon and serve immediately with lemon wedges.
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