1 1/2 - 2 pounds of Maine lobsters cooked and cleaned (removed from shell)
1 bunch of chives, thinly sliced
1/4 cup of Champagne vinegar
3/4 cup of extra virgin olive oil
salt and pepper
2 grapefruits, peeled and segmented
2 boxes of heirloom toybox tomatoes (sliced lengthwise)
2 ripe avocados, cut into cubes
1 bunch of scallions, thinly sliced on a bias