3 tablespoons olive oil
2 cups finely chopped onions
Freshly ground black pepper
1/2 teaspoon crushed red pepper
4 garlic cloves, peeled
1 pound green split peas
8 cups water
1 bay leaf
1 bulb fennel, trimmed and sliced 1/2-inch thick
2 lobster tails, (about 6 to 8 ounces, each) cooked and small diced
1/2 cup small diced red onion
2 tablespoons extra virgin olive oil
1 cup milk
Dash hot pepper sauce
1 cup fresh parsley sprigs, washed, patted dry and fried until crispy
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