Citrus Lobster Salad

3 8 oz. lobster tails (fresh or frozen) fresh or frozen
1 pink grapefruit, peeled, sectioned
1 orange peeled and sectioned
1/4 cup orange yogurt
3 tablespoon orange juice
1 tablespoon fresh lemon juice
1 teaspoon grated orange rind
1 teaspoon grated lime rind
1/8 teaspoon white pepper
4 cups fresh spinach leaves torn
2 teaspoons fresh chives chopped
Orange rind curls (opt)

Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces.

Combine lobster, grapefruit sections and orange sections.

Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended.

Pour over lobster mix. Arrange spinach on individual serving plates.

Top each serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish with curled orange rind if desired.