• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Fennel infuses succulent lobster with a fresh licorice-like essence. The shellfish filling and buttery bread are reminiscent of a lobster roll.

• 4 tablespoons unsalted butter
• 1/2 medium onion, chopped
• 1 fennel bulb (8 ounces), halved, cored, and very thinly sliced, preferably on a mandoline
• 1/4 cup all-purpose flour
• 2 cups fish stock
• 1/2 cup water
• 1 pound cooked lobster meat (from 2 lobsters), cut into 1-inch pieces
• 3/4 cup fresh shelled or frozen English peas
• 3 tablespoons heavy cream
• 1 tablespoon fresh tarragon
• Coarse salt and freshly ground pepper
• 6 slices Pullman bread (1/2 inch thick)

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