Lobster Avocado Salad - Penguin Books New Zealand

Ingredients

• ⅔ cup mayo
• ¼ cup loosely packed fresh basil leaves
• 2 tablespoons roughly chopped fresh tarragon
• 2 tablespoons roughly chopped fresh chives
• ½ small shallot, roughly chopped
• ½ lemon, zested and juiced (1 to 2 tablespoons)
• ¼ teaspoon kosher salt
• 4 medium heirloom tomatoes, sliced ¼-inch thick
• 1 medium-large avocado, peeled, pitted, and sliced
• 1 lemon, halved
• 2 heads Bibb or Little gem lettuce, leaves separated
• 1 head frisée lettuce or bunch of watercress, leaves separated
• ½ cup loosely packed fresh basil leaves, torn into 1-inch pieces
• ¼ cup loosely packed fresh tarragon leaves
• ¼ cup finely chopped fresh chives
• 1 pound cooked lobster meat from about 2 lobsters, cut in bite-size chunks
• Extra-virgin olive oil, for drizzling
• Flaky salt