Lobster and Fennel Salad

Ingredients

• 2 teaspoons chopped tarragon
• 1 medium shallot
• 3 cups packed arugula leaves
• Salt and freshly ground pepper
• ½ cup mayonnaise
• 1 large fennel bulb—halved
• 3 tablespoons fresh lemon juice
• + 3 more ingredients
• • 2 cups cold water
  • 5 1/2-pound lobsters
  • ¼ cup cilantro leaves

Bring a large pot of salted water to a boil. Add the lobsters and cook until they are bright red, about 7 minutes. Reserve 2 tablespoons of the lobster cooking water, then drain the lobsters. Transfer the lobsters to a large rimmed baking sheet and let them cool slightly. Twist the lobster tails ...

View full recipe at Food & Wine