Warm salad of Jervis Bay crayfish, yellow chilli mayo & pebre salsa

Ingredients

• 600g cooked lobster meat
• 300g King Edward potatoes, diced
• 100g fresh peas, (thawed will also work)
• 150g butter
• ½ bunch tarragon, chopped
• 100g wild roquette
• sea salt
• yellow chilli mayo
• 200ml mayonnaise
• 1 yellow bull horn chilli or yellow capsicum
• 1 tablespoon of lemon juice
• ½ teaspoon cayenne pepper
• pebre salsa
• 2 ripe tomatoes
• ½ bunch coriander leaves
• 1 long red chilli
• 1 clove garlic
• 1 eschallot
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar