Lobster & avocado salad with shaved Meyer lemon

Lemon, Meyer, very firm	1
Olive oil, extra virgin	¼ cup
Shallot, minced	1 tablespoon
Vinegar, champagne	2 tablespoons
Salt
Pepper, freshly ground
Lobster tails, cooked, shelled, cut into 1-inch chunks	3
Lettuce, butter, torn into pieces	1 head
Parsley leaves	1 cup
Cilantro leaves	½ cup
Chives, cut into ½-inch lengths	½ cup
Avocados, pitted, pealed, diced	2

1. Using a mandolin or a very sharp knife, slice the lemons as thinly as possible; set aside.
2. In a large bowl, combine the oil, shallot, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.; mix well with a fork.
3. Add the lobster chunks to the vinaigrette, coat, then remove and set aside.
4. Right before serving the salad, add the lettuce, parsley, cilantro, and chives; toss and divide among plates.
5. Top with the lobster, lemon slices, and avocado.
6. Garnish with a sprinkle of cilantro and chives.

Recipe from Salad of the Day.