Lobster And Fennel Salad

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Four 1 1/2-pound lobsters

2 cups cold water

3 tablespoons fresh lemon juice

1 large fennel bulb—halved, cored and sliced paper-thin on a mandoline

1/2 cup mayonnaise

2 teaspoons chopped tarragon

Salt and freshly ground pepper

3 cups packed arugula leaves (3 ounces)

1 medium shallot, very thinly sliced

1/4 cup cilantro leaves

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