1tablespoonsolive oil, (enough to generously coat bottom of pan) + a tablespoon or two for the baguette
1/2fennel bulb, sliced + 1 few sprigs of fennel for garnish
2small shallots, diced (about 1/3 cup diced)
3garlic cloves, crushed (+ 1 garlic clove for baguette if you want)
2tablespoonstomato paste
1 14-ozcan diced tomatoes
1/4cupdry white wine
2cups(32 oz) fish stock
1bay leaf
2lobster tails, cleaned and with shell cut in half (use a scissors or knife and cut directly down to the center of the “spine”)
1/2baguette, sliced
optional: 1/4 cup pesto
Instructions
In a large pot, saute onion, fennel, shallots, and garlic in olive oil over low to medium heat. The onions should begin to turn translucent and lightly brown, but the heat should be low enough to not brown a ton; this takes about 7 minutes.
Add in tomato paste. Stir to coat the onions and fennel. After about a minute, add the diced tomatoes, wine, fish stock, and bay leaf. Bring to a boil and then reduce to a simmer. Simmer, covered, for 30 minutes.
Preheat oven to broil to get baguettes ready. Light brush each slice with oil (and a bit of crushed garlic if you want) and broil in the oven until brown, about 3 minutes.
Add in lobster tails, shell down, and cook until they are no longer translucent, about 1 minute/once (mine was about 4-5 minutes for a 4 ounce tail).
Place each lobster tail into individaul bowls for serving (rightside up). Spoon tomato stew into bowls over lobster. Place baguette on side. Add a spoonful of pesto to the lobster and the baguette if desired.