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1. Extract the meat from the lobster. A lobster stock can be made by pounding the lobster shell and boiling it in about 600 ml (1 pint) salted water for 30 minutes -with a handful of fresh herbs. Of course, the stock will need straining before use.

2. Peel and deseed the cucumbers then slice into matchsticks. Toss them in a basin with a marinade of salt, sugar and tarragon vinegar and leave in a cool place for 1 hour.

3. Cook the petit pois in boiling salted water for 2 to 3 minutes, drain and leave to cool.

4. Combine the mayonnaise, yogurt and chopped fresh tarragon - then carefully stir in 6 tablespoons of lobster or fish stock, to make a good consistency.

5. Shred the lettuce and make a bed on a platter. Cut the lobster meat into chunky slices and pile on top of the lettuce.

6. Mix the peas with the rinsed, drained cucumber and arrange around the edge of the dish.

7. Pour over the sauce and garnish with sprigs of fresh tarragon.

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