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For the lobster salad: Combine the lobster meat, mango, red pepper, cilantro, oranges and vinaigrette. Toss together, and then season with salt and black pepper, if needed. Reserve in the refrigerator until ready to serve.
For the avocado salad: Mix together the avocado, pepper, olive oil, salt and lime juice.
For the coconut foam: Whip the cream with a hand mixer until light and fluffy, then fold in the cream of coconut. Keep chilled until ready to serve.
To serve, divide avocado salad between 2 glass bowls. Top with lobster salad, and then add the wontons. Add the coconut foam and garnish with coconut dust. Top with fresh coconut, if using, and lime wedges.