If lobster meat is refrigerated, gently pat dry with paper towels. Chop into roughly 1/2-inch pieces so the salad has bite-sized chunks. Measure out 8 oz.

In a medium bowl combine chopped lobster, finely diced celery, and minced red onion. Add mayonnaise, lemon juice, Dijon mustard, and chopped chives. Stir gently to coat the lobster evenly without mashing the meat.

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness or a touch more mayo for creaminess. Chill in refrigerator while preparing other components (15–30 minutes is fine).

Citrus Vinaigrette

In a small jar or bowl whisk together orange juice, lemon juice, white wine vinegar, honey, salt, and black pepper until salt and honey dissolve.

Slowly stream in the extra-virgin olive oil while whisking continuously, or close the jar and shake vigorously, until a smooth emulsion forms. Taste and adjust seasoning; vinaigrette should be bright and slightly sweet-tart. Set aside.

Salad Assembly

Place 4 cups of artisan mixed greens in a large shallow bowl or plated on chilled individual plates. Lightly toss the greens with about half of the citrus vinaigrette (reserve the rest to finish) so leaves are evenly coated but not soggy.

Arrange tomato slices around the greens in a circular pattern or fan them across the plate. Add sliced avocado evenly among the tomatoes and greens to distribute color and texture.

Tuck or scatter fresh mozzarella pieces over the salad. Distribute basil leaves among the tomatoes and cheese for aromatic flavor and classic Caprese appearance.

Using an ice cream scoop or two large spoons, place one generous scoop (about 4 oz) of the chilled lobster salad in the center of the plate (or one scoop per serving if making multiple plates). If serving family-style, form two scoops to share.

Drizzle remaining vinaigrette lightly over the lobster scoop and around the plate. Sprinkle flaky sea salt and a little freshly cracked black pepper over tomatoes, mozzarella, and avocado to taste.

Garnish with extra basil leaves and serve immediately with lemon wedges on the side for an extra squeeze over lobster if desired.