1 large shallot, minced
1/3 cup champagne vinegar
1 tbsp Dijon mustard
1 cup olive oil
Salt and pepper
4 cooked 1½ lb. lobsters with meat removed (or 4 to 5 lb. cooked meat)
2 ripe avocados, cut into slices
3 heads Boston lettuce, torn into bite-size pieces
Combine shallot, vinegar, mustard; whisk in olive oil. Season with salt and pepper. Cut lobster into bite-size pieces; toss with avocado and desired amount of dressing. Line serving plates with lettuce. Top with lobster.
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