Dartmouth crab and lobster salad

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DARTMOUTH CRAB AND LOBSTER SALAD
  Categories: Seafood, Salads, Victoria
       Yield: 4 servings
  
       8 oz Cooked, shelled, crabmeat
       8 oz Cooked, shelled, sliced -
            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 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 -
            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 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 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 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.
  
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