Preparation

Make a lengthwise incision in the lobster's heads, then wrap them in thermal paper with half the wine and onion, garlic and fennel seeds. Put the packet in a convex cage and cook for 9 minutes in the FAST mode. Peel the lobster meat from the shell and keep it warm.

Remove the outer leaves from the head of the lettuce and chop them coarsely. Cut the heart of the lettuce into 4 wedges. Place the heart wedges and the pieces of the outer leaves in thermal paper with the cream, the other half of the wine and the juice of half a lemon and a pinch of salt. Cook for 8 minutes in the FAST mode using the convex cage. Put the hearts aside and keep them warm and blend the leaves with the cooking liquid. Sieve the sauce obtained.

Cut the lobster and place it along with the hearts of lettuce and cream sauce in a serving dish. Decorate with strands of fennel.