- 5 lobster tails
- 8 pieces of oven bacon (directions below)
- 4 jammy eggs (click for recipe)
- 2 tbsp salt (divided, for boiling water)
- 1 avocado, sliced
- Tomatoes, chopped
- Marinated Red Onions MAGIC ELIXIRS
- Whole Sister’s Ranch (click for recipe)
- ½ cup tomato confit MAGIC ELIXIRS (click for recipe), or compliant hot sauce, or roasted tomatoes
First, prepare the oven bacon. Preheat oven to 375°F. Line sheet pan with parchment paper. Place bacon flat on the sheet pan. Cook in the oven for 10-15 minutes, until crispy.
While bacon is cooking, in a large pot, bring water and 1 tbsp salt to a boil. Once water is boiling, gently place lobster tails in the water and cook, uncovered, for about 6 minutes. Remove from pot with tongs and set aside to cool for about 5-10 minutes. (See below for how to remove lobster meat from shells)
Cut tomatoes into large chunks (you can also use cherry or pear tomatoes). Peel and slice avocados. Make a bed of greens on a large platter. Cut jammy eggs in ½ and place on the greens. Add the tomatoes, avocado, bacon pieces and lobster. Enjoy!
Removing Lobster meat from shells:
After allowing lobster tails to cool for 5-10 minutes. Put the lobster tail in a kitchen towel and place on its side. Then gently press down with both hands until you hear the shell crack.
Flip the tail on its back and using kitchen scissors, cut the shell right up the middle, being careful to only cut the shell and not the meat.
Then, using the towel, gently pull the two halves of the shell apart. Delicately remove the meat from the shell by pulling it carefully. Work slowly and deliberately in order to keep the meat in one piece. Some may be more difficult to pull out than others, breaking some of the meat, which is fine. When you are done set the shells aside.