Bring a large pan of water to the boil then add the wine, 3 teaspoons of the fennel seeds and the [pepper corns then add the lobster and boil for 8 minutes.
Remove and cool the claws but take the tail meat out while still hot. When the claws have cooled remove the meat in one piece.
Boil the celeriac in milk and cardamom pods and when very soft drain and puree the celeriac till smooth. Add some of the milk if it is too thick and season to taste.
Blanche the baby fennel bulbs and set aside.
Melt 50g of the butter in one pan with one pinch of saffron and the remaining 200g in another saucepan.
Add the saffron, a teaspoon of fennel seeds, the garlic and the ginger to the second pan and slowly cook for 10 mins. Allow the butter in the second pan to darken and when a nutty colour take off the heat and whisk with a hand blender to make a foam.
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In the pan with the garlic, fennel seed and saffron butter place the slices of claw meat and the whole tail to flavour the meat.
To plate put 6 dots of the puree round the outside of the place and then top them with 1 slice of claw meat and the next with a fennel bulb. Repeat till 3 have a slice of lobster and the other 3 have a baby fennel bulb on top. Spoon the flavoured butter over the lobster slices.
Slice the lobster tail and place 3 slices in the middle of the plate. Spoon over the foam from the buerre noisette.
Top with 2 chives.