Chilled Lobster Salad
(with citrus and fennel)
Make 4 first courses

2 1-pound lobsters, cooked for 6 minutes in boiling water, plunged into ice water, and then removed from their shells
1 ½ cups Fennel-Grapefruit Broth (recipe follows)
1 large bulb fennel, halved
1 ruby red grapefruit cut into 8 segments, cleaned of zest and pith
8 to 10 tarragon leaves, roughly chopped

• Slice the lobster tails lengthwise into halves.
• Brush 2 ounces (4 tablespoons) of Fennel-Grapefruit Broth on the lobster tails and claws and refrigerate 3 to 5 minutes while you prepare the fennel.
• Using a mandolin or very sharp knife, shave the fennel lengthwise into very thin sheets.
• Combine the shaved fennel, grapefruit segments, tarragon, and 2 more ounces (4 tablespoons) Fennel-Grapefruit Broth in a mixing bowl and set aside for 2 minutes to let the flavors blend.
• Remove the lobster from the refrigerator, drain any liquid that has accumulated, and divide between four bowls, placing one halved lobster tail and one claw in each bowl.
• Drain any excess liquid from the fennel mixture. Divide the fennel between the four bowls, mounding it on top of the lobster.
• Divide the remaining Fennel-Grapefruit Broth between the bowls, ladling it carefully around the lobster.

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