Instructions: For the carrot sauce: Grate the ginger and squeeze to extract the juice (you should have 2 to 3 tablespoons juice). Discard the pulp and set aside the juice.

Put the 2 cups carrot juice in a small pan and bring to a boil. Stir the carrot juice-cornstarch mixture and whisk it into the boiling carrot juice. Reduce the heat and simmer for 1 minute. Take the pan from the heat, add the ginger juice, vinegar and cayenne and set aside to cool. When cool, stir in the lime juice and season to taste with salt.

To make the lemon oil, combine all the ingredients in a small bowl and stir to mix well. Set aside.

In a large bowl, combine the fennel, red onion and orange. Sprinkle lemon oil over to taste and toss gently to coat. Set aside.

Cut the lobster tail pieces into slices (medallions) and put them in another large bowl with the rest of the lobster, ginger, lemon oil and salt to taste. Toss to coat.

Arrange the fennel salad in the center of large individual plates. Top the salad with the lobster pieces and drizzle the sauce around. Serve immediately.

This recipe yields 4 servings.

Comments: Carrot juice is the base for the sauce, full of sweet flavor that beautifully complements the lobster. If you do not have a juicer, carrot juice is available in many grocery stores and health food shops, although the fresher the juice, the better the flavor.

The lemon oil is used as a seasoning here, so drizzle it on the salad and lobster to taste. Store the rest in the refrigerator and use it to perk up salads or other seafood dishes.

This recipe calls for one lobster per person, but you can use fewer lobsters and distribute the meat among the salads. Served in smaller portions, this salad makes a luxurious first course.

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