In a
bowl, combine the cooked lobster tail meat, the mango, the
avocado, the olive oil, lemon juice, green onion, mint, salt and
pepper. Toss gently until just combined.

Place
the PVC pipe on a chilled salad plate. Evenly divide the
lobster-mango mixture into each pipe and gently press down to
compact slightly. Carefully pull the molds up and away, allowing
the stacks to stand on their own. Drizzle a small amount of basil
oil around each stack and garnish with the chives. Serve
immediately.

Serves:
4

Basil
Oil:

Tear
the leaves off of the basil and place in a blender with the olive
oil. Puree until smooth. Pour mixture into a large saucepan or
skillet and bring to a simmer over medium-high heat for about 3
minutes. Strain through a fine-mesh strainer into a sterilized
airtight jar or bottle. Store in a cool, dark place for up to 1
week.