Ingredients
- Four 1 1/2-pound lobsters
- 2cups cold water
- 3tablespoons fresh lemon juice
- 1large fennel bulb—halved, cored and sliced paper-thin on a mandoline
- 1/2cup mayonnaise
- 2teaspoons chopped tarragon
- Salt and freshly ground pepper
- 3cups packed arugula leaves (3 ounces)
- 1medium shallot, very thinly sliced
- 1/4cup cilantro leaves
Description
Food & Wine
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