For the roasted tomatoes:
4 plum tomatoes, halved lengthwise, core and seeds removed
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon minced garlic
Salt and pepper
For the salad:
6 cups chopped romaine lettuce
1 pound cooked lobster meat, chopped
8 pieces cooked cherrywood smoked bacon, crumbled
4 hardboiled eggs, peeled and cut in half
2 avocadoes, peeled, pit removed, sliced
¼ cup green onions, chopped
4 ounces blue cheese, crumbled
- Preheat oven to 450 degrees F.
- Gently toss tomatoes, oil, vinegar, sugar, and garlic together. Place them cut side up on a large rimmed baking sheet. Season with salt and pepper. Bake for 25-30 minutes until the tomatoes begin to caramelize. Remove from the oven and set aside to cool.
- Divide the lettuce onto serving plates. Top with tomatoes, lobster, bacon, hard-boiled eggs, avocado slices, green onions, and blue cheese. Drizzle dressing over salad and serve immediately.