Lobster and Fennel Salad

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the lobsters and cook until they are bright red, about 7 minutes.

3. 3

   Reserve 2 tablespoons of the lobster cooking water, then drain the lobsters.

4. 4

   Transfer the lobsters to a large rimmed baking sheet and let them cool slightly.

5. 5

   Twist the lobster tails from the bodies.

6. 6

   With scissors, cut down the length of each tail shell and remove the meat.

7. 7

   Cut the tails in half lengthwise and discard the dark intestine.

8. 8

   Crack the claws and remove the meat.

9. 9

   Cover the lobster and refrigerate.

10. 10

    Meanwhile, in a large bowl, mix the cold water with 1 tablespoon of the lemon juice.

11. 11

    Add the fennel and refrigerate for about 25 minutes, until the fennel is very crisp.

12. 12

    In a medium bowl, mix the mayonnaise with the tarragon, the reserved lobster cooking liquid and the remaining 2 tablespoons of lemon juice.

13. 13

    Season the dressing with salt and pepper.

14. 14

    Drain the fennel and pat dry with paper towels; transfer to a large bowl.

15. 15

    Add the arugula, shallot and cilantro leaves and toss well.

16. 16

    Add all but 1/4 cup of the dressing to the bowl and toss well.

17. 17

    Arrange the salad on plates and top each one with a claw and half a lobster tail.

18. 18

    Drizzle the lobster with the remaining dressing and serve at once.

* Per serving · 4 servings · Values may vary.