This lobster and salad takes some advance planning, but it's well worth the effort. You'll need cooked farro and steamed lobster before you start assembling the salad.
Store bought pesto is fine here, but if you're feeling up for it, homemade pistachio pesto is even better. I use a mortar and pestle to make a paste from 1 cup fresh basil, 5 fresh mint leaves, 1 tablespoon chopped pistachios, and 4 tablespoons extra-virgin olive oil.
Juice 2 clementines; cut the other 4 clementines into segments and set aside. Juice the lemon. In a large salad bowl, combine the clementine juice, lemon juice, apple cider vinegar, and olive oil. Season generously with salt and pepper.
Using a mandolin or a sharp knife, cut the fennel cross-wise as thinly as you can. Add to the the bowl with the vinaigrette and toss to coat. Let sit 5 minutes to help the fennel soften.
While the fennel marinates, roughly chop the meat from the lobster tail and claws.
Add the lobster meat, arugula, farro, and clementine segments to the salad bowl. Toss to combine and coat with vinaigrette. Season to taste with salt and pepper.
Divide the salad between four plates. Drizzle with pesto and sprinkle with crumbled feta.