Lobster With Pappardelle With Pesto, Fennel & Orange Salad

Ingredients

• 2 Western Rock lobster tails, raw
• 400 Good quality fresh pappardelle pasta or other thick pasta, cooked al dente
• ½ Good quality pesto, I like to use a parsley or celery pesto
• Olive oil
• 2 tbsp Butter
• ⅓ cup Parsley, leaves picked, and coarsely chopped
• Fennel fronds, reserved from salad
• Salt and pepper
• Lemon juice and zest
• Red chilli, sliced thinly
• 1 Fennel bulb, thinly sliced, fronds reserved
• 2 Oranges, peeled and cut into segments
• ½ cup Black olives, pitted
• 1 Small purple shallot, thinly sliced
• ½ cup Parsley, leaves picked and coarsely chopped
• ½ cup Olive oil
• ½ Orange, juiced
• ¼ cup Red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp Honey
• Salt and pepper to taste