Begin by steaming your lobster tails in a large pot with a steamer basket over medium heat for 8-10 minutes, or until the shells turn vibrant red and the meat is firm and opaque.

In a mixing bowl, combine mayonnaise, lemon juice, celery, and chives. Stir until smooth, tasting and adjusting seasoning with kosher salt.

Gently fold the chopped lobster meat into the dressing, ensuring each piece is coated without breaking it apart.

On a large platter, lay a bed of butterhead lettuce, spoon the lobster mixture over the greens, and arrange slices of avocado on top.

Sprinkle additional chives over the salad and serve with lemon wedges on the side.