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Lobster Carpaccio With Blood Orange & Fennel Salad


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2 live lobsters, about 2 pounds each

1 small fennel bulb

1 lemon

2 blood oranges

4 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

1 tablespoon chopped parsley

1 tablespoon capers, minced

1 1/2 teaspoons minced garlic

8 slices brioche or egg bread, toasted, each cut in half on the diagonal

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