First, let's roast the tomatoes. Preheat an oven to 400.
Cut the tomatoes in half (length wise) and coat in evoo. Then add some freshly cracked salt, pepper + garlic powder and combine.
Place the tomatoes on a baking sheet lined with parchment and roast for 5-7 minutes until tomatoes start to blister. Remove and allow to cool.
In a large mason jar or similar shakeable container, squeeze the lemon and orange juice through a strainer to prevent pulp and seed pieces from sneaking in.
Add the remaining ingredients and shake well to completely combine.
Slice an avocado in half, remove the pit and dice the entire avocado into 3/4" cubes and scoop out.
Cut the skin from the orange, and the gently slice into segmented piece (see video and photos for details)
If using frozen lobster, rinse in cold water until thawed and pat dry very well using paper towels.
Using a small round ring (I used a large biscuit cutter), add arugula, then split the additional ingredients between two plates and layer each ingredient overtop the arugula.
Add 1/2 the diced avocado, orange segments and lobster to each plate. Gently divide up the roasted tomatoes between the two plates.
Shake the dressing again and spoon it overtop the salad.
Add additional cracked pepper overtop, remove the plating ring and serve immediately.