1) In 2 large heavy saute pans heat 2 tbsp canola oil to almost smoking. To each pan, add half the lobster and plums, toss to evenly caramelise. Add half jalapenos, diced red pepper and garlic. Toss to aroma. Remove from heat and deglaze each pan with 60ml low-sodium soy. Meanwhile, in a large stainless steel mixing bowl combine the zest of 15 limes, juice of 15 limes, 240ml toasted sesame oil, 240ml canola oil, 15g chopped coriander. Add lobster and plum mixture and cool.
2) For the assembly: Pack 2 Belgium endive leaves with 30g watercress leaves and 60g lobster mixture. Garnish with a sprig of coriander.
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