Jersey Royal Potato and Lobster Salad with Tarragon Vinaigrette

Place the Jersey Royal potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside to cool slightly.

While the potatoes are cooking, prepare the lobster. Bring a large pot of salted water to a rolling boil. Plunge the lobster headfirst into the boiling water. Cook for approximately 12-15 minutes, or until the shell turns bright red and the tail meat is firm to the touch. Remove the lobster from the pot and allow to cool slightly.

Once the lobster is cool enough to handle, twist off the tail and claws. Crack the claws and carefully remove the meat. Cut the tail in half lengthwise and remove the meat. Discard the shell and remove the intestinal tract.

In a small saucepan, melt the Jersey butter over medium heat. Add the asparagus and broad beans and cook for 3-5 minutes, or until tender-crisp. Season with salt and pepper. Remove from heat and set aside to cool slightly.

To make the tarragon vinaigrette, whisk together the olive oil, white wine vinegar, Dijon mustard, Jersey milk, and chopped tarragon in a small bowl. Season to taste with salt and pepper. If desired, whisk in mayonnaise.

Once the potatoes have cooled slightly, halve or quarter them depending on their size.

In a large bowl, combine the potatoes, lobster meat, asparagus, broad beans, radishes, and spring onions.

Pour the tarragon vinaigrette over the salad and gently toss to coat. Be careful not to overmix as the potatoes can be delicate.

Serve the salad immediately in a salad bowl, garnished with fresh tarragon sprigs.