•  1 tablespoon vegetable oil
•  1½ tablespoons salted capers, rinsed
•  80g curly endive
•  1 small cooked lobster tail, shell removed and sliced*

tarragon dressing

•  ¼ cup (75g) whole-egg mayonnaise
•  2 tablespoons pouring (single) cream
•  2 teaspoons lemon juice
•  1½ teaspoons chopped tarragon leaves
•  sea salt and cracked black pepper

  Heat the oil in a small frying pan over high heat. Add the capers and fry until crispy. Drain on absorbent paper.

  To make the tarragon dressing, combine the mayonnaise, cream, lemon juice, tarragon, salt and pepper.

  To serve, place the curly endive onto serving plates, top with the lobster, drizzle with dressing and sprinkle with fried capers. Serves 2.

  * You can also use cooked, peeled large prawns (shrimp).