Place the lobster meat, cantaloupe, papaya, tomatoes and ginger in a large bowl. Gently fold together with a rubber spatula. Set aside.
In a small bowl, combine the orange juice, vinegar, mustard, salt and pepper. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the mixture has thickened slightly. Stir in orange zest (makes 3/4 cup).
Shortly before serving, toss 1/2 cup of the dressing with the chives and lobster mixture. Serve on a decorative platter surrounded by radicchio leaves, or place serving portions inside the leaves. Serve remaining dressing on the side or reserve for future use.
Source: Recipe courtesy of the Maine Lobster Promotion Council and Sheila Lukins, author and food editor, Parade Magazine.
