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1
In a large, heavy pot, bring 2 gallons of water, the bay leaves, onions, 1 teaspoon of salt, and peppercorns to a boil.
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2
Add the lobsters to the water and simmer, covered, for 10 to 12 minutes.
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3
Transfer the lobsters with tongs to a colander and rinse under cold running water.
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4
Drain and let cool.
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5
When cool enough to handle, break off the claws from the bodies and crack to remove the meat.
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6
Twist the tails from the lobsters and discard the bodies.
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7
With kitchen shears, cut the underbellies of the lobsters and remove the tail meat.
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8
Cut the tail meat into bite sized pieces, and reserve the whole claw meat.
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9
When lobsters are cool enough to handle, break off claws at body of each lobster.
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10
Crack claws and remove meat.
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11
Reserve some claw meat, covered and chilled, for garnish, if desired, and cut remainder into bite-size pieces.
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12
Twist tails off lobster bodies and discard bodies.
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13
With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell.
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14
Remove meat from each tail and cut into bite-size pieces.
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15
Spread the claw and tail meat on a plate and place in the refrigerator to cool, about 15 minutes.
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16
In a medium bowl lightly dress the mesclun greens with the olive oil and 1/4 teaspoon salt.
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17
Divide the mixture among 4 salad plates.
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18
Cut the avocados in half and remove the seeds and skins.
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19
Place 1/2 an avocado on each salad plate.
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20
Transfer the lobster meat to a medium bowl.
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21
Add the mayonnaise, lemon juice, truffle oil, shallots, chervil, truffle and remaining 1/4 teaspoon salt, and toss lightly to just combine.
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22
Divide the lobster salad among the 4 avocado halves, and garnish with chives.
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23
Serve.
