Cook the Normandy lobsters for 10 minutes in well-salted simmering water or steam. Cool completely, then shell them: slice the tails into medallions and break the claws into bite-sized pieces. Reserve.
Julienne the green apple into matchstick-sized sticks, keeping the skin at both ends. Soak briefly in lemon water to prevent browning, but avoid over-soaking to preserve the apple's fresh flavor.
Finely chop chives slightly longer than the apple sticks.
Wash and dry the lettuces, then tear or chiffonade into strips. Mix with baby arugula (roughly 1/4 arugula to 3/4 greens).
Whisk a vinaigrette using hazelnut oil and cider vinegar, seasoned with salt and white pepper to taste.
Plate a ribbon of dressed salad, topped with lobster medallions and claw pieces, thin slices of foie gras, and garnishes of apple sticks and chives. Drizzle vinaigrette generously over the salad and sparingly over the toppings. Sauté the chopped hazelnuts in the walnut of salted butter until fragrant and warmed through, then sprinkle atop at the last moment. Alternatively, compose family-style on a large platter.
