Ingredients

The following ingredients have 4 Servings
  • 4 eggs (hard boiled and halved)
  • 2 Tablespoons Greek yogurt (or mayo)
  • 1 teaspoon prepared yellow mustard
  • salt and pepper
  • 2 lobster tails
  • 1/2 tsp olive oil (or a garlic and herb or champagne vinaigrette salad dressing)
  • 1 head butter lettuce
  • 1 cup sliced cucumber
  • 1 cup halved or quartered grape tomatoes
  • 1 cup thawed frozen corn (drained canned corn, or fresh from cut from the cob)
  • 1/2 cup chopped avocado
  • 1/2 cup crumbled blue cheese
  • 8 slices bacon, (cooked and crumbled)
  • 8 Tablespoons store bought or homemade garlic and herb or champagne vinaigrette salad dressing, (or to taste)

Instruction

  • In a small bowl, combine the yolks from the hard boiled eggs, Greek yogurt, and mustard. Stir until creamy, breaking up yolks with a fork. Season to taste with salt and pepper, and spoon the yolk mixture into the halved egg whites. Store in the refrigerator until needed.
  • Preheat your oven to 450°F.
  • Cut lobster tails in half lengthwise and brush each half with 1/2 teaspoon olive oil or 1/2 teaspoon vinaigrette salad dressing. Bake cut side up for about 6-8 minutes or until the internal temperature reaches 145°F. Set aside to cool.
  • Divide the lettuce, cucumbers, tomatoes, corn, avocado, blue cheese, and bacon between four bowls.
  • Remove the lobster from the shells, cut each half of a lobster tail into chunks and top each salad with the meat from half of a lobster tail.
  • Top each salad with two hard boiled egg halves and drizzle with 1-2 tablespoons of your choice of salad dressing