Active Time

　　10 min

　　Total Time

　　10 min

　　Beautifully bright green, this herbaceous oil really enhances the anise flavor in the lobster gelées.

Ingredients

　　1/2 cup chopped fresh tarragon

　　1/2 cup chopped fennel fronds

　　1/2 cup mild olive oil

　　1/4 teaspoon salt

　　Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.

　　Cooks' note:

　　Oil can be made 2 days ahead and chilled, covered. Bring to room temperature before using.