Lobster and Fennel Salad
When Cathal Armstrong was a child, his family bought all their fish on Fridays from "the ladies on the pier" in Dun Laoghaire. On Saturdays, if they were lucky, the Armstrongs would have lobster for lunch. In this salad, Cathal combines the sweet lobster with fresh fennel. His tip: Soak the sliced fennel in icy lemon water before serving to make the pieces extra-crisp. More Salads with Seafood
The shelled lobster meat and the tarragon dressing can be refrigerated separately overnight.
Sweet lobster is often paired with a rich Chardonnay, especially when it's served with melted butter, but Cathal's crisp salad is so bright and fresh that it's more suited to an unoaked white. Some ideal examples come from northern Italy's Friuli region.