Lobster Bacon Salad
Step 1 Thaw lobster tails, if frozen. Rinse tails; pat dry with paper towels. To butterfly lobster tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of the hard top shells and the meat. Cut to, but not through, the bottom shells. Using your fingers, spread halves of tails apart slightly.
Step 2 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place lobster tails on grill rack over the drip pan. Cover and grill 25 to 30 minutes or until lobster meat is opaque. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place lobster tails on grill rack over burner that is off. Grill as above.) Remove lobster. Let cool. Remove meat from tails; discard shells. Cut meat into 1 1/2-inch pieces.
Step 3 In a small bowl, combine the 2 tablespoons oil and the minced garlic. Brush onto cut sides of ciabatta rolls. For a charcoal or gas grill, grill bread, cut side down, on the rack of a covered grill directly over medium heat about 2 minutes or until the bread is crisp and has well-browned grill marks. Transfer to a cutting board. Let cool. Cut into 1-inch cubes.
Step 4 Meanwhile, in a large skillet cook bacon until browned and crisp. Using a slotted spoon, transfer bacon to paper towels. Reserve 1 tablespoon of the bacon drippings. Coarsely chop bacon.
Step 5 For bac on vinaigrette, in a screw-top jar, combine the reserved 1 tablespoon bacon drippings, the white wine vinegar, shallot, chives, and the remaining 1 tablespoon oil. Cover and shake well to combine.
Step 6 In a large bowl combine spinach, romaine, tomatoes, cucumber, sweet peppers, lobster, and grilled bread. Toss to combine. Transfer to a shallow serving bowl or platter. Drizzle with bacon vinaigrette. Sprinkle with chopped bacon.