Prep. time: 15-20 minutes
Cooking time: Under 10 minutes

 Making the sabayon

1. In the upper part of a double boiler (bain marie) set over simmering water, whisk together the egg yolks, consommé and curry powder until the mixture is smooth and thick; let cool;
2. fold in the whipped cream; set aside in the refrigerator.

Preparing the prawns

1. Shell the prawns;
2. sauté them with the olive oil and lemon juice; remove from the pan once they have changed colour;
3. immediately run under cold water to stop the cooking;
4. in a bowl, combine the prawns, julienned mesclun, tomato, parsley, chives, cocktail sauce and sliced rock lobster tail meat.

Presentation

1. Arrange the mesclun attractively on individual plates; garnish with the cress, endive and chervil;
2. place some of the prawn mixture in the centre of each salad;
3. top with a few spoonfuls of the curry sabayon.