Shrimp and Lobster Salad

 1 teaspoon salt
 1 pound medium shrimp, peeled and deveined
 1/2 pound cooked lobster meat, coarsly chopped
 1 Granny Smith apple, diced
 2 heads Belgian endive, cut into thin strips
 3 cups watercress, trimmed
 Tarragon sprigs, and apple slices (optional)

Dressing: 
 1/3 cup sour cream
 1/4 cup mayonnaise
 1/4 cup fresh chives
 3 tablespoons fresh tarragon
 2 tablespoons fresh lemon juice
 1 teaspoon dijon mustard
 1 teaspoon sugar
 1/4 teaspoon salt
 1/8 teaspoon freshly ground pepper

1.  Prepare dressing:  Whisk dressing ingredients
untill well blended.  (can be made 8 hours ahead and
refrigerated.) 

2.  Bring large saucepan of water to boil over high
heat.  Add salt and shrimp; cook just until shrimp are
opaque throughout, about 1 minute.  Rinse under cold
water and pat dry. 

3.  Just before serving, stir shrimp, lobster and apple
into dressing until thoroughly coated.  Toss endive
with watercress, then arrange on 8 salad plates or
less if this is a main dish.  Spoon shrimp mixture on
top. Garnish with tarragon and apple slices. 

Makes 8 servings