Lobster Spaghetti with Orange and Fennel

Name: Lobster Spaghetti with Orange and Fennel
Yield: Serves 4
Ingredients: 2 (5- to 6-ounce), lobster tails; 1 , (8-ounce) bottle clam juice; 1 pound, spaghetti; 1 1/4 teaspoons, table salt, plus salt for cooking pasta; 6 tablespoons, unsalted butter, divided; 1 , onion, chopped fine (1 cup); 1 large, fennel bulb, 1⁄4 cup fronds chopped, stalks discarded, bulb halved, cored, and chopped fine; 2 , plum tomatoes, cored and chopped fine; 2 , garlic cloves, minced; 1/2 teaspoon, grated orange zest plus 1⁄4 cup juice; 1/3 cup, ouzo, Pernod, or pastis

Main Courses
Pasta
Fish & Seafood
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country April/May 2022

The best reservation in town is at your house when you serve up this restaurant-caliber lobster pasta dish.

SERVES 4

TIME 1 hour

Lobster Spaghetti with Orange and Fennel

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