• 1 tablespoon lobster essence
• 1 tablespoon fresh lemon juice
• ½ teaspoon finely chopped garlic
• 20 leaves fresh tarragon
• salt and freshly ground pepper
• 1 tablespoon extra virgin olive oil
• 3 tablespoons hazelnut oil
• 4 Belgian endives
• 1 cup cooked Maine lobster meat (method 2)
• 12 sprigs watercress for garnish

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.