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Combine orange juice, oil, vinegar, shallot, salt and pepper in a blender. Puree until smooth.
Toss lettuce, blueberries, onion and tarragon with half the vinaigrette in a large bowl. Divide among 6 dinner plates. Gently mix lobster (or crab) and the remaining vinaigrette in the bowl. Divide among the salads and sprinkle with almonds.