Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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