Dartmouth Crab and Lobster Salad

In medium bowl, combine lump crabmeat and lobster. Season to taste with lemon juice, salt and pepper, tossing gently to mix. Cover and refrigerate. Fennel and Orange Salad: Using a vegetable peeler, remove 1/4 of the zest from 1 orange. Cut in very fine julienne strips. Blanch in small pan of boiling water 5 minutes. Drain and set aside in medium bowl. Peel oranges. Section oranges into same bowl, then squeeze in juice from membranes. Set aside. Trim fennel, reserving tops. Remove tough outer layers of fennel bulb. Cut fennel bulb in thin slices. Add to orange mixture. Chop 1 teaspoon feathery fennel tops and add to salad. Drizzle with 1 tablespoon olive oil. Add salt and pepper to taste. Cover and refrigerate. Courchamps Sauce: In blender, combine flaked crab, lemon juice, anisette, chopped parsley, tarragon, soy sauce, and mustard. Blend until pureed. With blender running, gradually add 1/4 cup olive oil in a thin stream until blended. Stir in salt and pepper to taste. To serve: On each of 4 serving plates, arrange mounds of crab salad and fennel salad. Garnish with sauce, Italian parsley, fennel sprigs, and lemon wedges.