Dartmouth Crab And Lobster Salad Recipe

• 8 ounce Cooked, shelled, crabmeat Lobster tail
• 1 pch Salt and pepper to taste
• 2 lrg Navel oranges
• 1 Tbsp. Extra virgin olive oil
• 2 Tbsp. Lemon juice
• 2 tsp Minced fresh parsley Or possibly
• 2 tsp Soy sauce
• 1/4 c. Extra virgin olive oil Sprigs, and lemon wedges
• 8 ounce Cooked, shelled, sliced -
• 1 dsh Lemon juice
• 1 med Fresh fennel
• 1 pch Salt and pepper to taste
• 2/3 c. Flaked cooked crabmeat
• 4 tsp Anisette or possibly dry white wine
• 2 tsp Minced fresh tarragon
• 1/2 tsp Dry tarragon
• 2 tsp Dijon mustard
• 1 dsh Salt and pepper to taste
• 1 bn Italian parsley, fennel -

Directions