Based off the Fifth Avenue Salad as served at Blue Box Cafe (a.k.a. Breakfast at Tiffany's) in New York City.
Place the lobster tails in a food steamer. Turn on steamer for 25 minutes.
While the lobster tails steam, prepare your ingredients: mince the shallots, section the grapefruit, and slice the avocados.
Mix the honey and the baking soda together until the baking soda appears to be dissolved.
Whisk the honey mixture and the vinegar together.
Add in the minced shallots, poppy seeds, dijon mustard, and salt. Mix well.
Slowly whisk in the grapeseed oil, whisking until the dressing is well mixed.
Set the lettuce wedges on separate plates, line the plate with the avocado slices and grapefruit sections.
When the lobster tails have turned bright red, remove from the steamer (carefully as the tails will be very hot).
Remove the meat from the tail shells, and place the meat on top of the lettuce wedges.
Drizzle the salads with the poppy seed dressing (as little or as much as you prefer)
Top salads with the chives and serve immediately.