2 pounds lobster, poached in salted boiling water for 4 minutes then plunge in ice water, remove the lobster meat from the shell, reserving the lobster juices
½ stick butter
1 tablespoon fresh tarragon leaves
1 grapefruit, segmented and save juice
1 orange, segmented and save juice
8 leaves butter lettuce
6 ounces mache or baby cress
1 tablespoon dill fronds
zest and juice of 1 lime
2 Haas avocadoes, sliced
2 tablespoons olive oil
Sea salt
Place the butter in a small saucepan with the lobster juices on low heat. Place the lobster and tarragon in the melted butter and cook through. Place the grapefruit juice and segments, orange juice and segments, lime zest and juice, dill, avocado, cress and lettuce in a bowl. Drizzle with olive oil and season with sea salt.
Place the lettuce on each plate. Place the avocado slices on each lettuce leaves. Place the lobster on each and drizzle with the citrus and olive oil.