If you are using lobster tails, put a baking sheet in the oven and heat it to 220C/gas 7.
Make the dressing by combining all of the olive oil (except 1 tbsp) with the lemon juice, 2 tbsp warm water, the chilli, preserved lemon and some sea salt, in a bowl and whisk thoroughly.
Put the beans, coriander and parsley together in a bowl and add half the dressing. Toss gently and arrange on 6 serving dishes.
Cut the lobster tails in half lengthways, through the shell (leave the prawns whole) and season. Put a large frying pan over a high heat, add 1 tbsp of olive oil and arrange the lobster tails cut-side down in the pan (or just add the prawns). Sear for 2 minutes. If using lobster tails put them on the hot baking sheet, shell side down and roast for 10-15 minutes until the lobster flesh is opaque and just cooked. The prawns will need another minute in the pan on the other side. Top each salad with lobster or prawns and drizzle over the remaining dressing.
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