What kind of friend shows up at your door, unannounced, with a two-pound cooked lobster, plus extra large lobster claws and tail? The very best kind, of course! When Mary appeared with a big plastic bag filled with bright red cooked lobster, whole and parts, I'm sure I squealed with joy, protested half-heartedly (oh, no, I couldn't possibly accept this), and immediately began to fantasize about a salad packed with chunks of sweet lobster meat, avocado, and garden-ripe tomatoes. My husband Ted patiently extricated all of the meat from the lobster shells, while I whipped up a creamy dressing for the salad. I left all of the ingredients in large chunks, the better to taste every bite of the lobster. Mary couldn't join us for lunch, so I used the lobster shells to make a quick stock to stash in her freezer; it will be a luxurious base for New England chowder some time this summer. The recipe makes an indulgently lobster-filled salad; you can reduce the amount of lobster meat if it's very expensive where you live. Buy steamed lobster at your fish market. If you don't live in a place where you can get fresh lobster, try this salad with large shrimp.