Lobster Spaghetti with Orange and Fennel | America's Test Kitchen

Ingredients

• 2 (5- to 6-ounce) lobster tails
• 1 (8-ounce) bottle clam juice
• 1 pound spaghetti
• 1 1/4 teaspoons table salt , plus salt for cooking pasta
• 6 tablespoons unsalted butter , divided
• 1 onion , chopped fine (1 cup)
• 1 large fennel bulb , 1⁄4 cup fronds chopped, stalks discarded, bulb halved, cored, and chopped fine
• 2 plum tomatoes , cored and chopped fine
• 2 garlic cloves , minced
• 1/2 teaspoon grated orange zest plus 1⁄4 cup juice
• 1/3 cup ouzo , Pernod, or pastis