Lobster Salad With Tarragon Dressing

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donna hay


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1 tablespoon vegetable oil

1½ tablespoons salted capers, rinsed

80 g curly endive

1 small cooked lobster tail, shell removed and sliced*

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

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