Special equipment: Wooden or metal skewers (if wooden, soaked in water for 15 to 30 minutes)
Preheat the oven to 375 degrees F. Heat a grill or grill pan to medium-high heat.
Bake bacon on a slotted pan or metal rack set on a rimmed baking sheet to very crisp and set aside.
Place avocado in a food processor and add sour cream, olive oil, vinegar, juice of 1/2 to 1 lime, herbs, grated garlic, hot sauce and salt and pepper. Pulse into a dressing and transfer to a serving bowl.
Place a small saucepan over low heat and melt butter. Add the lime zest and juice of the remaining lime, the crushed garlic and some hot sauce.
For the lobsters, skewer tails and season with salt and pepper. Brush with citrus butter and place meat-side down on hot grill for 2 to 3 minutes. Turn over and continue grilling until the meat is cooked and the shells are pink, 4 to 5 minutes more. Let cool slightly. Remove the meat from shells and roughly chop.
For the rolls, brush the sides lightly with butter and toast in a skillet until golden brown. Crumble the bacon. Stuff the rolls with the lobster meat and top with lettuce, tomato, bacon pieces and avocado ranch.
Serve with crudite and extra avocado ranch alongside.
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