There is something irresistible about Belgian endive and lobster. Add hazelnut oil, tarragon, and a whisper of garlic, and you have an instant, outstanding Saturday lunch. The lobster essence pushes the dish way up the scale, but don’t dismiss the salad if you do not have the essence. Cut the endive at the last minute so it will not brown.
Mix the lobster essence, lemon juice, garlic, tarragon, and salt and pepper to taste in a bowl. Whisk in the oils.
Cut the cores from the endives, trim away any brown spots, and then cut into julienne strips. Pour three-quarters of the sauce over the endive and toss gently. Arrange the endive on 4 chilled plates. Mix the remaining sauce with the lobster meat and put the lobster on top of the endive. Dress the watercress in the sauce remaining from the lobster, garnish the plates with the watercress, and pour over any remaining dressing.
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