2green lobster tails (about 300gm each)2 tbspolive oil1Spanish onion, cut into 1cm pieces3cloves of garlic, thinly sliced1 tspfennel seeds, finely ground in a mortar using a pestle2carrots, cut into 1cm pieces2stalks of celery, cut into 1cm pieces100 gmgreen beans, cut into 1cm pieces400 gm cancannellini beans, drained and rinsed2 tbspFrench tarragon leavesTarragon oil½ cup firmly packed French tarragon leaves 1 cupolive oil
Place lobster tails in a large saucepan of boiling salted water and cook for 8 minutes or until just cooked through. Remove lobster and, using a sharp knife, halve lengthways, then remove flesh.
For tarragon oil, process tarragon leaves and 2 tbsp olive oil in a small food processor until smooth, then, with motor running, slowly add olive oil in a thin stream, season to taste with sea salt, then strain through a fine sieve and reserve oil.
Heat olive oil in a large frying pan, add onion, garlic and fennel seeds and cook over medium heat, stirring continuously, for 2 minutes or until just soft. Add carrots and cook for 4 minutes, then add celery and green beans and cook for 2 minutes or until beans are bright green. Add cannellini beans and tarragon and stir until warmed through, season to taste with sea salt and freshly ground black pepper. To serve, spoon vegetables onto plates, top with lobster and drizzle with tarragon oil.