Lobster, fennel, and buttermilk soup recipe

Ingredients

• 1 cooked lobster (about 2¼ lb/1 kg) or 4 lobster tails
• 1 head of fennel
• 2 lemons, zested
• 2 tbsp butter
• 1 onion, roughly chopped
• 2 bay leaves
• 10 black peppercorns
• 1 cup white wine
• 4 cups water
• 4 cups water
• Salt
• Lobster roe for garnish (optional)

1. Carefully remove the lobster meat from the shell or ask your fishmonger to cut it in half to make it easier. Place the meat in a bowl, cover with plastic wrap, and refrigerate until needed.
2. Cut the fennel in half lengthwise. Chop one half roughly and set aside to use in the stock. Finely slice the other half, discarding the tough stem. Save the green fronds for garnish. Juice half a lemon over the sliced fennel and refrigerate.
3. Place a large saucepan over medium heat and add the butter, chopped fennel, onion, bay leaves, the zest from 1 lemon, the lobster shells, and the peppercorns. Cook, stirring, until the onion is translucent. Add the wine, increase the heat to high, and simmer for 2 minutes. Add the water, cover, and simmer gently for 30 minutes. Do not allow it to boil.
4. Place a fine-mesh sieve over a large bowl. Pour the stock through the sieve, pressing to get the most out of the tasty solids. Discard the solids. Return the strained stock to the pot and bring to a simmer. Simmer for 30 minutes, uncovered.
5. Remove the lobster from the refrigerator 30 minutes before serving. Add the buttermilk to the stock with a squeeze of lemon; the buttermilk will solidify into clusters. Season with salt.
6. Divide the lobster meat between four serving bowls, pour the stock over the top, and add the finely sliced fennel, the remaining zest, the fennel fronds, and the lobster roe, if desired. Serve immediately.