In a deep skillet, bring 3 cups of water and 1/2 cup white/clear vinegar to a light boil. Add cleaned lobster tails. Poach for approximately 3-4 minutes. Remove tails and remove lobster meat from shell.

In a medium sauce pan bring 1 cup of water to a light boil. Slowly whisk in stick of butter one tablespoon at a time. When butter and water are fully emulsified poach lobster meat, continually basting, for 3 minutes. Remove lobster tails and let rest.

For the vinaigrette, combine chopped tarragon, lemon juice, olive oil, champagne vinegar, mayonnaise, and grated garlic until fully emulsified. Salt and pepper to taste.

Mandolin one fennel bulb. Toss with arugula and half of the vinaigrette. Plate salad and top with 1 1/2 lobster tails and remaining vinaigrette. Garnish with a piece of fennel frond.