Block Island Lobster Salad With Citrus Vinaigrette
1 small shallot, finely chopped
2 tablespoons mayonnaise
1 tablespoon fresh orange juice
2 teaspoons finely chopped fresh tarragon
2 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh lime juice, plus more for drizzling
Kosher salt and freshly ground black pepper
2 1–1¼-pound lobsters, steamed, meat picked and cut into large pieces, or 2 cups picked cooked lobster meat
1 large or 2 small tomatoes, seeds removed, chopped
½ English hothouse cucumber, peeled, cut into ¼-inch pieces
1 small head of Bibb lettuce, leaves separated
1 avocado, sliced
½ cup pea shoots (tendrils)
2 tablespoons very coarsely chopped fresh chives
Whisk shallot, mayonnaise, orange juice, tarragon, 2 Tbsp. oil, and 1 Tbsp. lime juice in a medium bowl; season dressing with salt and pepper.
Combine lobster meat, tomato, and cucumber in another medium bowl. Set aside 3 Tbsp. dressing. Drizzle remaining dressing over lobster mixture and toss to combine; season with salt and pepper.
Arrange lettuce leaves on a platter and drizzle with a little oil and lime juice; season with salt and pepper. Mound lobster salad over lettuce and top with avocado and pea shoots. Spoon reserved dressing over salad and finish with chives.