Step 1Combine saffron with water and red pepper flakes in saucepan. Cook over medium-high heat, stirring, until reduced to 1 to 2 teaspoons, about 3 minutes. Cool. Combine saffron mixture with mayonnaise and garlic. Set aside.
Step 1Combine mustard and vinegar with salt and pepper to taste. Whisk in olive oil and truffle oil, blending well. Set aside.
Step 1Place artichokes upright in steamer and steam until tender and outer leaves pull away easily, 35 to 45 minutes. When cool enough to handle, remove leaves, scrape away chokes and cut hearts into small pieces. Set hearts aside. (Save leaves for another use, if desired.)
Step 2Microwave asparagus in a covered dish with a little water until tender, 2 minutes. Set aside. Microwave haricots verts in a covered dish with a little water until tender, about 2 minutes. Cut asparagus and haricots verts into small pieces. Set aside.
Step 3Heat oil over medium-high heat and add carrot. Cook until lightly browned, 1 to 2 minutes. Drain on paper towels and set aside.
Step 4Bring large pot of salted water to boil. Submerge 2 lobsters and cook 3 1/2 minutes, then plunge into ice water to stop cooking. Repeat in batches with remaining lobsters. When cool enough to handle, remove lobster meat from shell by cracking shells with nutcracker or meat mallet and carefully removing meat. Set aside.
Step 5Combine corn, asparagus, haricots verts, cucumber, shallots, onion and chives with lemon juice and Saffron Mayonnaise in large bowl. Divide vegetable mixture evenly and mold with 3-inch ring mold into ring in center of each of 6 plates. Thinly slice avocado wedges and fan around half of each plate. Garnish with fried carrot and sprouts.
Step 6Place lobster meat and artichoke hearts in baking pan and heat at 325 degrees until warm, 3 to 4 minutes. Place lobster on top of vegetable mixture. Place artichoke hearts around other half of each plate. Sprinkle salads with Truffle Oil Dressing, if using.