Fennel and Parsley Dressing for Crustaceans

1 cup packed flat-leaf parsley leaves3 tablespoons freshly squeezed lemon juice1 tablespoon fennel seeds1 tablespoon extra-virgin olive oilSalt, to tasteFreshly ground black pepper, to tastePound all ingredients in a mortar and pestle, leaving a fair amount of texture. Spoon this dressing over cold, cooked lobster or shrimp for a divine experience.Makes 1 cup."The Spice and Herb Bible," by Ian Hemphill, with recipes by Kate Hemphill (2006 Robert Rose, $24.95)