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Lobster salad with fennel and radishes

Time 15 minutes
Yields Serves 4
Lobster salad with fennel and radishes
(Los Angeles Times)
1

Trim the tough stalks and lacy fronds from the fennel, reserving enough of the fronds to make 1 tablespoon when minced. Trim the ends, then cut the head in quarters lengthwise. Trim out the solid core at the center of each quarter. Using a very sharp knife, cut the fennel quarters in lengthwise slices as thinly as you can. Place them in a work bowl.

2

Cut the radishes from the greens and cut them in fairly narrow wedges (one-half inch wide pieces). Add them to the fennel.

3

In a bowl, stir together the mayonnaise, the reserved 1 tablespoon chopped fennel fronds, capers, 1 1/2 tablespoons chives and vinegar. Taste and adjust seasoning, adding more vinegar or salt if necessary.

4

Add half of the mayonnaise to the salad mixture and toss well to coat lightly. Turn it out onto a platter and arrange the salad in a neat mound.

5

Slice the lobster tails in medallions roughly one-half inch thick. Stir gently with remaining mayonnaise to coat lightly. Arrange the lobster medallions on top of the fennel salad. Sprinkle with remaining 1 teaspoon minced chives.

When cooked in advance, spiny lobster tails frequently develop black staining on the surface where the tail attaches to the body. Just trim it away; it does not affect the flavor.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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