Method
Pre-heat the oven to 180°C (Gas Mark 4). Tear the sourdough into roughly equal bite-sized pieces and place them on a baking tray, then drizzle lightly with olive oil, scatter with a little salt and pepper and place in the hot oven for 8-10 minutes – keep an eye on them, as you want them to be golden and crisp on the outside, but still a little chewy on the inside. When cooked, transfer the bread pieces to a plate and set aside. Next, place a small pan over a medium heat and add the soy sauce and honey. Grate in the ginger and add the lime zest, then bring the pan up to a gentle simmer and let it cook for one minute. Take the pan off the heat and tip it into a jug or mixing bowl, then stir in the lime juice and leave to cool. When completely cool, whisk in 2 tbsps of olive oil. Crack open the lobsters and remove the flesh, cutting the tail meat into slices. Put the lobster into a large mixing bowl and pour over the soy dressing, then add the salad leaves and tarragon and use your fingers to mix everything together gently. Put the sourdough croutons into the bowl and mix gently again, then divide evenly between the plates and serve straight away.