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1
Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar.
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2
Plunge lobster head first into water; cook 3 minutes (meat will not be fully cooked).
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3
Transfer lobster to a cutting board.
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4
Using a kitchen towel to protect your hands, twist off tail and claws; discard body.
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5
Twist fan off end of tail, and push meat out of shell.
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6
Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.
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7
Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside.
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8
Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact.
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9
With back of knife, crack knuckle end of claw to loosen shell.
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10
Gently remove whole piece of meat; set aside with tail.
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11
Using your finger or the handle of a spoon, push knuckle meat out of shell.
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12
Wipe any white residue off meat.
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13
Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
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14
Remove peel and pith from tangelo using a sharp knife.
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15
Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl.
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16
Squeeze juice from membranes into bowl.
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17
Transfer juice in bowl to a separate bowl; reserve juice for dressing.
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18
Put 1/3 cup juice into a small saucepan; bring to a boil.
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19
Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth.
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20
Add a pinch of salt and the tarragon sprig.
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21
Submerge lobster meat in the butter sauce.
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22
Poach until opaque and cooked through, 2 1/2 to 3 minutes.
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23
Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt.
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24
Add lobster to dressing; toss gently to coat.
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25
Just before serving, add tangelo segments and tarragon leaves; toss gently to combine.
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26
Season with salt.
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27
Arrange 2 lettuce leaves on each serving plate.
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28
Place lobster and tangelo segments on top.
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29
Spoon dressing over top.
