Lobster Salad Rolls with Shaved Fennel and Citrus

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups fennel bulb thinly sliced ( 1 medium)
• 2 teaspoons tarragon fresh chopped
• 9 ounce hot dog buns 
• 0.5 teaspoon kosher salt divided
• 1 tablespoon juice of lemon fresh
• 3 cups live maine lobsters cooked coarsely chopped ( 3 [)
• 3 tablespoons canola mayonnaise 
• 2 teaspoons olive oil extra-virgin
• 1 tablespoon orange juice fresh
• 0.5 teaspoon orange rind grated
• 1 tablespoon rice wine vinegar 

Equipment

• frying pan

Directions

1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
4. Add buns to pan; cook 2 minutes on each side or until lightly browned.
5. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.