Remove the lobsters from the freezer, wait an hour then cut the flesh into very thin slices. Then arrange them on the plates, overlapping them slightly.
For the vinaigrette, mix the two balsamic vinegars, the citrus juice and add the salt, pepper and olive oil.
Gently pour the mixture over the lobster slices.
Garnish with a pinch of fleur de sel and chopped chives.
Garnish with lemon or grapefruit wedges (or supremes) and a few Menton lemon pearls.