Fill an All-Clad 16qt. Stock Pot with fresh water and place on high heat with the lid on Meanwhile, in an All-Clad butter warmer gently melt the 1/4 cup of butter with the zest and juice of one lime. Keep warm Cut open the avocados and scoop the insides into a small bowl. Using a fork SMASH the avocado with the cumin & the juice of the other lime. Season well with salt & pepper. By now the water should be boiling. Drop the lobster in head first and once the water comes back to a boil, cook for 13min. Once cooked, remove the lobster from the boiling water with a long pair of tongs and plunge it into ice water. Let chill for a few minutes. Once the lobster is chilled, remove from the water and place on a cutting board. Using the back of a heavy knife crack the claws and arms. Split the shell open and pull out the meat using a skewer or a lobster fork if needed. For the tail, snip open the underside of the tail using a pair of kitchen shears. Pull out the meat, again using tools to get every last piece of yummy meat. Finally, remove the little legs from the body and roll over them gently with a rolling pin and any meat inside will pop out. Keep all shells for future use, such as a bisque. Bring the lime butter back to heat and put the lobster meat inside the warmer. season with salt and check if it needs more lime. Place a dollop of the smashed avocado on each tostada followed by the warm lobster. Mix the green onion, cilantro and asparagus and garnish each tostada. Serve with lime and lemon wedges.