1. Place the potatoes in a saucepan and cover with boiling water. Cook for about 15 minutes or until just tender. Drain and leave to cool, then cut the potatoes in half.
2. While the potatoes are cooling, mix together the mayonnaise, yogurt and lime rind, and season with pepper. Set aside.
3. Pull and twist off the lobster claws and set aside. With a sharp knife, cut the body in half lengthwise, from tail end through the head. Remove the meat from the body/tail shell and the claws. Chop all the meat into chunks. (The meat from the spindly legs can also be removed with tweezers, but this takes a lot of effort for the small amount of meat inside them.)
4. Toss the potatoes with the shallots, snow peas, grapes, watercress and lime dressing. Arrange the arugula on large plates and add the watercress and potato salad. Scatter the lobster meat on top and serve.

Lobster salad variations: For a lightly curried lime and honey dressing, mix together 2 tablespoons peanut oil with 1 tablespoon lemon juice, 1⁄2 teaspoon curry paste and 1⁄2 teaspoon clear honey.

preparation time 35 mins
cooking time 15 mins
serves 2

PER SERVING

272 calories
21 g protein
3 g total fat
1 g saturated fat
74 mg cholesterol
40 g total carbohydrate
22 g sugars
6 g fibre
502 mg sodium

Some varieties of grape are cultivated for wine, others for drying to become raisins and sultanas, and others for just eating. The nutrient content of different coloured grapes is very similar. Of all fruits, grapes have one of the highest sugar contents—mainly as glucose and fructose—and they are a good source of potassium.