In a shallow saucepan over medium-high heat, add butter, onion, peppers, and fennel, sauté for 2-3 minutes until tender.
Add anise seed, paprika and lobster meat, continue to sauté for another minute.
Add white wine and chicken stock to vegetable and lobster mixture.
Reduce heat for 1 minute, add cream, season with salt and pepper.
Simmer for 2-3 minutes until slightly thickened.