Steam lobsters in 1 inch of boiling salted water in a large kettle or Dutch oven 8 to 10 minutes. Remove from pot, reserving 1/4 cup liquid; cool.
Remove meat from lobster shell, tail, and claws, and coarsely chop. Set aside.
Combine mayonnaise, sour cream, lemon juice, vinegar, Italian seasoning, garlic, salt, and pepper in a blender or container of a food processor until well blended. Cover and refrigerate until serving.
Cook broccoli in boiling water 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
Place lettuce, broccoli, tomatoes, and bell pepper in a salad bowl or serving platter. Top with lobster and green goddess dressing.
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