Dartmouth

8 oz Cooked, shelled, sliced -

Lobster tail 1 ds Lemon juice

Fennel and orange salad: 2 lg Navel oranges

1 md Fresh fennel

1 tb Olive oil

1 pn Salt and pepper to taste

Courchamps Sauce: 2/3 c Flaked cooked crabmeat

2 tb Lemon juice

4 ts Anisette or dry white wine

2 ts Chopped fresh parsley

2 ts Chopped fresh tarragon

Or 1/2 ts Dried tarragon

2 ts Soy sauce

2 ts Dijon mustard

1/4 c Olive oil

1 ds Salt and pepper to taste

Garnish: 1 bn Italian parsley, fennel -

1/4 of the zest from

1 orange. Cut in very fine julienne strips. Blanch in small pan of boiling water

5 minutes. Drain and set aside in medium bowl. Peel oranges. Section oranges into same bowl, then squeeze in juice from membranes. Set aside. Trim fennel, reserving tops. Remove tough outer layers of fennel bulb. Cut fennel bulb in thin slices. Add to orange mixture. Chop

1 teaspoon feathery fennel tops and add to salad. Drizzle with

1 tablespoon olive oil. Add salt and pepper to taste. Cover and 1/4 cup olive oil in a thin stream until blended. Stir in salt and pepper to taste. To serve: On each of

4 serving plates, arrange mounds of crab salad and fennel salad. Garnish with sauce, Italian parsley, fennel sprigs, and lemon wedges.