www.stonewallkitchen.com

 

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

Rose Vinaigrette

 

Directions

  1. Preheat oven to 450 degrees F.
  2. 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.
  3. 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.