Preheat your oven to 350 F.

Using a sharp knife (or mandoline), slice the taro root into thin rounds no thicker than 1⁄4 inch.

Add the sliced taro and olive oil to a bowl and toss to coat. If needed, add more oil, but you do not want them to be “soaked” in olive oil; just lightly coated.

Lay the taro root slices in a single layer on a parchment paper-lined baking sheet. You’ll need to use multiple sheets or cook them in batches. Season to taste with salt and pepper.

Place in the oven and bake for 20-28 minutes (depending on their thickness), turning halfway through, until they are golden brown and crisp.

Meanwhile, fill a large pot with water and, add salt, bring to a boil.

While waiting for the water to boil, prepare a large ice-water bath that will fit all of the lobster tails.

Add the lobster tails to the boiling water and cook for 8-10 minutes until the shells turn bright red.

Remove the tails from the boiling water and immediately transfer them to the ice-water bath. Let them sit for 2 minutes, then drain.

Cut the tails in half lengthwise to remove the meat from the shell. Then cut the lobster meat into bite-sized pieces. Pat dry and place in the refrigerator for 5-10 minutes to cool down the lobster even more.

Next, combine the mayonnaise, celery, chives, lemon juice, and salt and pepper to taste in a medium-sized bowl.

Once cooled, add the lobster to the mixture and gently mix to combine. Place back in the refrigerator for another 10-15 minutes to allow the flavors to meld.

Serve the lobster salad chilled over lettuce leaves and topped with avocado.