Step 1: Prepare the Poaching Liquid Fill a large stockpot with enough water to submerge lobsters completely. Add sea salt, lemon halves (squeeze juice in, then add the halves), and bay leaves. Bring to a vigorous rolling boil over high heat. Prepare a large bowl of ice water for shocking the lobster after cooking.

Step 2: Poach the Lobster Plunge live lobsters head-first into the boiling water. Cover and cook for exactly 8-10 minutes for 1.5 lb lobsters (shells will turn bright red). Immediately transfer lobsters to the ice bath using tongs. Let cool for 5 minutes to stop cooking and make handling easier.

Step 3: Extract the Lobster Meat Twist off the claws and tail from cooled lobsters. Use kitchen shears to cut along the underside of the tail shell and pull meat out in one piece. Crack claws with the back of a knife or lobster cracker and carefully extract meat. Remove and discard the dark vein running along the tail. Cut lobster meat into bite-sized chunks (roughly 1-inch pieces). Pat completely dry with paper towels.

Step 4: Make the Citrus Dressing In a small bowl, whisk together minced shallot, Dijon mustard, lemon juice, lime juice, and honey until emulsified. Slowly drizzle in olive oil while whisking constantly to create a smooth, cohesive dressing. Season with salt, white pepper, and a pinch of cayenne. Taste and adjust—it should be bright, balanced, and slightly tangy.

Step 5: Prepare the Vegetables Shave fennel paper-thin using a mandoline or sharp knife for tender, delicate texture. Halve cherry tomatoes to release their juices. Dice avocado just before assembly to prevent browning. Wash and thoroughly dry all greens using a salad spinner—wet greens won’t hold dressing properly.

Step 6: Assemble the Salad In a large mixing bowl, combine mixed greens, fennel, cucumber, and half the cherry tomatoes. Add 2 tablespoons of dressing and toss gently with hands (they’re gentler than utensils). Arrange dressed greens on a large serving platter or individual plates. Artfully arrange lobster chunks on top. Add diced avocado and remaining tomatoes. Drizzle with remaining dressing.

Step 7: Garnish and Serve Sprinkle with fresh chives and tarragon. Add microgreens for visual elegance. Finish with a light sprinkle of flaky sea salt and freshly cracked black pepper. For Gordon’s signature touch, add a very light drizzle of finest olive oil and a small squeeze of fresh lemon. Serve immediately.