1. Add the the chicken and next 3 ingredients to a mixing bowl; gently toss to mix; set aside. 2. To make the dressing: whisk the mayonnaise, tarragon, and lemon juice in a small bowl; add salt and pepper to taste. 3. Pour the dressing over the chicken-lobster mixture; toss to coat. 4. Cover and refrigerate 1-8 hours. 5. To serve: line individual salad plates with lettuce leaves. 6. Mound the salad onto the lettuce leaves. 7. Garnish with tomato and hard-boiled egg wedges.
