Lobster & Fennel Salad

By [e-mail]

Ingredients

• 4 lobster tails
• 2 C cold water
• 1 large fennel bulb, halved, cored & sliced paper thin on mandolin
• 1/2 C mayonnaise
• 2 t chopped tarragon
• Salt & pepper
• 3 C packed arugula leaves
• 1 very thinly sliced shallot
• 1/4 C cilantro

Preparation

Step 1

Bring large pot of salted water to boil. Add lobster tails & cook 7 min. Reserve 2 T cooking water; then drain tails. Transfer to baking sheet & let cool.

Twist lobster meat from shells & refrigerate.

Meanwhile, in large bowl, mix cold water with 1 T lemon juice. Add fennel & refrigerate 25 min, until fennel is very crisp .

In med bowl, mix mayonnaise with tarragon & reserved cooking liquid & 2 T lemon juice. Season with salt & pepper.

Drain fennel & pat dry; transfer to large bowl. Add arugula, shallot & cilantro; toss well. Add all but 1/4 C dressing and toss well to coat.

Arrange salad on serving platter & top with lobster meat. Drizzle with remaining dressing & serve.