This winter has sent me into a tizzy with daily cravings for spinach and vinegar so I have been enjoying quite a few spinach salads. I keep them pretty simple - some meat, grape tomatoes, blue cheese, balsamic or sherry vinaigrette. I usually do simple chicken or sliced deli meat, but this morning spotted a tuna steak in the fridge which begged to be eaten and greatly enjoyed a simple seared tuna salad. Lobster tails were on sale at the store this morning so I picked up a few. They are the smaller 3-4 oz tails and thought it'd be a great salad topper for tomorrow. Any suggestions on how to prepare? Lobster has it's own flavor so should I season them afterwards or anything?