Steps:
- Fill a large bowl with ice and water. Bring a large pot 3/4 full of water to boil over high heat. Add 1 Tbsp salt and lobsters. cover and cook until shells are red, 7 minutes. Transfer lobsters to ice water. Reserve 5 cups cooking liquid. Remove meat from lobsters, slice tail meat in half lengthwise and refrigerate. Position rack in center of oven, preheat to 425. In a large pan, over high heat, warm oil. Add onion and garlic and saute, 3-4 minutes. add fennel and saute, stirring till tender, 3-4 min. more. Stir in rice, reserved liquid, pastis, saffron mixture and peppers. Season well with salt and pepper. Bring to a simmer, cover, transfer to oven and bake 15 min. Remove lid and bake until rice is just tender, 12 min more. Remove pan from oven, nestle lobster meat in rice, cover, and let stand 4-5 min. Sprinkle with parsley and tarragon and serve immediately with lemon wedges.
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