Combine first 6 ingredients and 1/2 teaspoon salt in a medium bowl; cover and chill salsa until ready to serve.
Heat oil in a large skillet over medium-high heat. Add sliced red onion and garlic; cook 2 minutes or until beginning to soften. Add cumin, chili powder, and red pepper, and cook 1 minute. Add lobster meat and remaining 1/4 teaspoon salt; cook 1 minute or until thoroughly heated.
Heat tortillas according to package directions. Top each tortilla with 1/2 cup lobster mixture and 1/2 cup avocado salsa. Serve with lettuce, red onion, and sour cream.
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2001 Trimbach Gewürztraminer ($14).