Lobster Avocado Tortilla Crisps

10 small corn tortillas
Vegetable oil for frying
3 ripe avocados
2 cups sour cream or plain yogurt, drained
1 teaspoon chopped garlic
1/4 teaspoon cayenne pepper
Juice of 1 lemon juice of 1 lime
1 bunch cilantro leaves, picked and chopped (about 1 cup)
2 (1 1/2 pound) lobsters, cooked, cooled and meat
    removed (about 2 cup lobster meat)
20 fresh chives for garnish

Cut each tortilla into 4 triangles. Heat the oil to 350 degrees F in a wok or large skillet. Have ready 2 metal ladles that will fit inside each other. Place a tortilla triangle on one of the ladles and dip into oil. Use other ladle to press it into the cup. Once the crisp is formed you can release it and let it continue to cook while you start on another tortilla. Cook about 1 minute, then remove the crisps to a rack or absorbent towels to drain. Sprinkle lightly with salt.

Cut the avocados in half lengthwise, break open, and remove the pit. Run a spoon lightly between the skin and flesh, and the whole half should come out easily. Cut the flesh into 1-inch pieces and put in a bowl. Using a spoon or mortar, mash the avocado with the sour cream yogurt, garlic, cayenne pepper, lemon and limejuice, and cilantro to make a chunky spread. You can also do this in a food processor if you are careful not to puree the ingredients. Set aside.

Slice the lobster tail meat and set aside. Cut the rest of the lobster into small dice and add to the avocado mixture. To assemble, spread each tortilla crisp with some of the avocado mixture, top with sliced lobster meat and garnish with chives.