Shuck the lobsters and carefully remove the claw from the shell to keep intact. Slice the tail in half.
In a mason jar, add the shallots, lemon juice and zest, then add rice vinegar ⅓ of the jar. Add canola oil for the remaining ⅔ of the jar. Salt & Pepper. Shake vigorously. Taste for Seasoning.
Mix the greens with dressing and arrange on a plate.
Fan the mangoes and avocado on the plate. Salt & Pepper.
Mix the lobster with a little of the dressing. Place a claw and ½ lobster on each plate. Drizzle a little extra dressing over everything and sprinkle with the chives for garnish.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/20/lobster-avacado-salad/