- 1 large fennel bulb with stalks
- 6 qt. water
- 1 1/2 pounds red potatoes
- 1 tablespoon crushed red pepper
- 1/2 cup plus 3 Tbsp. apple cider vinegar, divided
- 2 tablespoons plus 3/4 tsp. kosher salt, divided
- 2 ears fresh yellow corn, husks removed
- 6 (8-oz.) lobster tails
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 3/4 teaspoon black pepper
- 1/2 teaspoon hot sauce
- 2 cups (16 oz.) butter
- Lemon wedges
How to Make It
Trim stalks from fennel; remove tough outer leaves from bulb. Reserve bulb. Bring fennel stalks, water, potatoes, red pepper, 1/2 cup of the vinegar, and 2 tablespoons of the salt to a boil in a large stockpot over high. Reduce heat to medium-high, and simmer 12 minutes. Add corn, and simmer until potatoes are tender, 10 to 12 minutes. Remove corn and potatoes; let cool.
Return fennel mixture to a boil over high. Add lobster; boil 10 minutes. Transfer lobster to a large bowl of ice water to stop the cooking process.
Cut fennel bulb crosswise into very thin slices. (Use a mandoline if you have one.) Cut corn kernels from cobs; discard cobs. If using large red potatoes, cut potatoes into eighths. (Leave small red potatoes whole.) Stir together sour cream, mayonnaise, dill, parsley, black pepper, hot sauce, remaining 3 tablespoons vinegar, and remaining 3/4 teaspoon salt in a large bowl. Add fennel bulb slices, potatoes, and corn; toss to coat.
Cut shell of lobster tail segments lengthwise on top and underside, using kitchen shears. Pry open tail segments; remove meat. Discard shells.
Melt butter in a large saucepan over medium. Gently add lobster meat; heat until warmed through, 2 to 3 minutes. Remove lobster, and cut each tail into 3 medallions. Serve with potato salad and lemon wedges.