Ingredients You'll Need
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tbsp. White Balasmic Vinegar
- Juice from 1/2 lemon
- 1 tsp. Dijon Mustard
- 1 tsp. Worcestershire Sauce
- 1 tsp. Blue Cheese
- 1 Garlic Clove, minced
- Salt, to taste
- Pepper, to taste
- 1 Head Romaine Lettuce, chopped
- 2 2-3 oz. Lobster Tails
- 2 oz. Blue Cheese, crumbled
- 6 Strips Meridian Double Smoked Bacon
- 1 Tomato, seeded & Diced
- 1 Avocado, peeled, pitted and cut into cubes
- 1 Cup Corn Kernels, cooked
- Salt and Pepper to taste
Directions
- Preheat oven to 350 F
- Place eggs in a pot and cover with water
- Bring to a slow boil, remove from heat, cover and sit for 15 mins
- Drain water from eggs and run under cold water until cold to the touch, peel eggs and slice
- Place bacon in a frying pan and cook until crispy
- Blot excess grease with paper towel, then roughly chop
- Hold a lobster tail in one hand with the hard top shell up and cut down the middle
- Using your thumbs and fingers, open the shell and spread the cut top shell apart and loosen it from the meat
- Separate the meat from the shell, place on top of the shell and bake for 8-10 minutes or until desired doneness is reached
- Combine the olive oil, balsamic vinegar, lemon juice, mustard, worcestershire, blue cheese, garlic, salt and pepper, and whisk until well combined
- Toss romaine lettuce in the dressing and arrange in a serving bowl or plate
- Top with Lobster, blue cheese, bacon, eggs, tomatoes, avocado and corn
- Season with salt and pepper to taste
