Our Christmas Lobster Tails With Pernod Cream Sauce Recipe Is The Perfect Special Occasion Meal
Prep Time:
10 minutes
Cook Time:
18 minutes
Servings:
4 Servings
Ingredients
  • 2 cups water
  • 2 fennel bulbs, quartered, divided
  • 4 cloves garlic, divided
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 ⅛ teaspoon salt, divided
  • 4 (6-ounce) lobster tails
  • 4 tablespoons butter
  • ¼ cup finely diced shallot
  • ½ cup Pernod
  • 1 cup heavy whipping cream
  • ⅛ teaspoon pepper
Directions
  1. In a large stockpot, add the water, 1 quartered fennel bulb, 2 cloves of garlic, thyme, bay leaves, and 1 teaspoon salt.
  2. Stir and bring to a simmer.
  3. Add a steamer basket containing the lobster tails and cover.
  4. Steam for 5 to 7 minutes, until the lobster is bright red and has an internal temperature of 135 F.
  5. Remove the lobster from the pot and carefully cut along the top shell to reveal the meat.
  6. In the meantime, make the sauce by melting the butter in a skillet over medium heat.
  7. Add the remaining fennel bulb pieces, the shallot, and the 2 remaining cloves of garlic, minced. Cook until soft, about 4-5 minutes.
  8. Add the Pernod and cook until it's reduced and the alcohol scent is cooked off, about 3-4 minutes.
  9. Add the heavy cream, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper.
  10. Bring to a simmer and thicken slightly, about 3 minutes.
  11. To serve, arrange the lobster on a platter and pour the cream sauce over the top.