Recipe - Dartmouth Crab And Lobster Salad

8 ounce Cooked, shelled, crabmeat
8 ounce Cooked, shelled, cut or sliced up
Lobster tail
1 ds Lemon juice
1 pn Salt and pepper to taste
Fennel and orange salad:
2 lg Navel oranges
1 md Fresh fennel
1 tablespoon Olive oil
1 pn Salt and pepper to taste
Courchamps Sauce:
2/3 cup Flaked cooked crabmeat
2 tablespoon Lemon juice
4 teaspoon Anisette or dry white wine
2 teaspoon Chopped fresh parsley
2 teaspoon Chopped fresh tarragon
Or
One half teaspoon Dried tarragon
2 teaspoon Soy sauce
2 teaspoon Dijon mustard
One fourth cup Olive oil
1 ds Salt and pepper to taste
Garnish:
1 bn Italian parsley, fennel
Sprigs, and lemon wedges

In medium bowl, combine lump crabmeat and lobster.
Season to taste with lemon juice, salt and pepper,
tossing gently to mix. Cover and refrigerate.
Fennel and Orange Salad:
Using a vegetable peeler, remove One fourth 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 refrigerate.
Courchamps Sauce:
In blender, combine flaked crab, lemon juice,
anisette, chopped parsley, tarragon, soy sauce, and
mustard. Blend until pureed. With blender running,
gradually add One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini