To prepare the lobster tails: On a cutting board lay out a lobster tail.

Using a sharp knife slice from top to bottom vertically, from the tip to the tail. Cutting the lobster tail in half lets you gently pull out each side of lobster meat intact. Repeat with all the lobster tails. Discard shells, or reserve for lobster butter or bisque.

Take the meat of all lobster tails and slice into bites about the size of a strawberry. Place all of these into a microwave-safe bowl.

In the bowl, add the butter, garlic, and a dash of salt. Place the bowl in the microwave and top with a dinner plate to completely cover the bowl. (This allows the meat to steam/poach in the garlic butter.) Cook for about 2 minutes and allow to sit an additional 1 minute.

Using a kitchen towel, remove the bowl from the microwave and check to see if the lobster meat has been thoroughly poached in the butter. If not, microwave in additional 1-minute increments until it is just cooked through. Do not overcook.

Remove the plate from atop the bowl and add all the rest of the ingredients. Season to your liking and chill the lobster filling.

Meanwhile, cut each avocado in half and remove the seed. Peel the skins off the avocado flesh. Place each avocado on a plate. (I slice a thin slice off of each avocado along the curve of the body, so that when I place them down on the plate, they can not slide around.)

When ready to serve, fill each avocado with lobster salad. I serve ruby red grapefruit, or slices of mandarin with my lobster salads, for color and interest. Garnish with additional chives.