In a small skillet, combine the olive oil, minced garlic and sriracha sauce over medium low heat. Allow to just barely come to a simmer and remove immediately from heat. Allow to cool while you prepare the other ingredients. Add the lemon juice to the diced avocado in a medium bowl and stir very gently. The lemon juice will add great flavor and also keep the diced avocado from discoloring. Add the lobster, cilantro and salt to the avocado and lemon, stir very gently to combine. Add the olive oil mixture, stir gently again and taste for salt. Stuff the avocado skins with the mixture and garnish with a bit of lobster and cilantro. Serve immediately or chill in the refrigerator for up to an hour.