Lobster & avocado salad with shaved Meyer lemon

Lemon, Meyer, very firm	1
Olive oil, extra virgin	¼ cup
Shallot, minced	1 tablespoon
Vinegar, champagne	2 tablespoons
Salt
Pepper, freshly ground
Lobster tails, cooked, shelled, cut into 1-inch chunks	3
Lettuce, butter, torn into pieces	1 head
Parsley leaves	1 cup
Cilantro leaves	½ cup
Chives, cut into ½-inch lengths	½ cup
Avocados, pitted, pealed, diced	2

1. Using a mandolin or a very sharp knife, slice the lemons as thinly as possible; set aside.
2. In a large bowl, combine the oil, shallot, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.; mix well with a fork.
3. Add the lobster chunks to the vinaigrette, coat, then remove and set aside.
4. Right before serving the salad, add the lettuce, parsley, cilantro, and chives; toss and divide among plates.
5. Top with the lobster, lemon slices, and avocado.
6. Garnish with a sprinkle of cilantro and chives.

Recipe from Salad of the Day.

Lobster & shrimp paella

Lobster tails	2
Butter, unsalted, melted	½ cup
Paprika, ground	1 teaspoon + 1 teaspoon
Salt	½ teaspoon
Pepper, freshly ground	½ teaspoon
Onion, finely chopped	1
Olive oil	5 tablespoons
Garlic, finely chopped	5 cloves
Tomatoes, peeled, chopped	2
Sugar	½ teaspoon
Saffron threads	Good pinch
Arborio rice	2 cups
Fish or chicken stock	3 cups
Wine, dry white	1 cup
Shrimp in shells	12

1. Preheat the broiler on high. 
2. Cut the tails lengthwise, and split apart; place on a baking sheet. 
3. Pour butter over, and sprinkle with paprika, salt, and pepper. 
4. Broil for 5 to 10 minutes, until nearly cook through; set aside. 
5. In a 16-inch paella dish over medium-high, heat the oil, and then fry the onions, stirring often. 
6. Stir in the garlic, and before it browns, add the tomatoes. 
7. Add the sugar, and salt to taste, paprika, and saffron; stir well, and cook the tomatoes until reduced to a jam-like sauce and the oil is sizzling. 
8. Add the rice, and stir well until all the grains are coated. 
9. In a saucepan, bring the stock to a boil; pour over the rice, bring to a boil, and adjust seasonings. 
10. Stir well and spread the rice out evenly; do not stir again. 
11. Cook the rice over low heat for 18 to 20 minutes, rotating the pan occasionally to ensure the rice cooks evenly. 
12. Lay the shrimp on top after 10 minutes, and turn when they become pink on the first side. 
13. Add a little more hot stock toward the end, if the rice seems too dry or you hear crackly noises before you are done. 
14. Slice the lobster into bite-sized chunks, and arrange around the shrimp; cover with foil until ready to serve.