Jersey Royal Potato & Lobster Salad with Tarragon Dressing

**Cook the Potatoes:** Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and let cool slightly. While still warm, halve or quarter the potatoes if they are large.

**Cook the Lobster (or prepare cooked lobster):** Humanely dispatch the lobster. Bring a large pot of salted water to a rolling boil. Plunge the lobster into the boiling water and cook for approximately 8-10 minutes per 500g. Remove the lobster and let it cool slightly. Extract the lobster meat from the tail, claws, and knuckles. Discard the shell. If using pre-cooked lobster meat, simply prepare it for assembly.

**Prepare the Tarragon Dressing:** In a small saucepan, gently heat the Jersey butter until melted. Remove from heat and let cool slightly. In a bowl, whisk together the Jersey double cream, lemon juice, Dijon mustard, minced shallot, chopped tarragon, salt, and pepper. Gradually whisk in the melted Jersey butter until the dressing is emulsified and smooth.

**Assemble the Salad:** In a large bowl, combine the cooked Jersey Royal potatoes, lobster meat, baby spinach, sliced radishes, and diced cucumber. Gently toss with enough tarragon dressing to lightly coat the ingredients. Be careful not to overdress the salad.

**Serve:** Arrange the salad on a serving platter or individual bowls. Season with extra salt and pepper to taste. Garnish with a sprig of fresh tarragon.