Begin making the vinaigrette by juicing a lemon in a bowl and add a 1/2 clove of finely diced garlic. Set aside to marinate while you prepare the salad.
Roughly chop a head of Boston Lettuce and top with 1 avocado (sliced), 8 cherry tomatoes (quartered), 2 tbs red onion (finely chopped) and 1 lbs of freshly steamed lobster meat (chopped).
Finish vinaigrette by adding 1 tsp dijon mustard, a dash of Tobacco sauce and a dash of fish sauce. Whisk to combine and drizel in 1-2 tbs of extra virgin olive oil.
Top salad with vinaigrette and serve immediately.