Bring wine and ½ cup of water to a simmer over medium-low heat in a shallow pan. Season lobster lightly with salt and poach lobster in simmering (not boiling) liquid until cooked through—about five minutes. Remove and rest on a plate to cool.
Thinly slice fennel bulb with a mandoline—reserve fronds for garnish. Thinly slice radish. Plunge fennel and radish in a bowl of ice water for crispness. Let the veggies sit in the water while preparing the rest of the salad.
Remove orange peel and pith and slice fruit into 1-2” sections. Zest lemon and set aside.
In a small bowl, mix together lemon juice, chili paste, and honey. Drizzle in olive oil. Season with salt and pepper.
Drain fennel and pat dry. Toss with half of the dressing. Arrange on a large plate. Add oranges, fennel fronds, and lemon zest. Cut lobster into 1” pieces and add to the salad. Drizzle remaining dressing on top, as desired. Sprinkle salt and pepper on top and serve.