Start by sautéing the thinly sliced shallot with just a bit of olive oil in a small pan on medium-low heat until the shallot is translucent, about 4-5 minutes.

Remove the shallot from the heat and in a bowl or jar, mix the rest of the vinaigrette ingredients with a whisk while the shallot cools slightly.

To make a proper vinaigrette, add the olive oil last and whisk while adding so that it emulsifies.

Add the shallot and add the vinaigrette into a jar with a lid.

Next, prep a baking sheet with aluminum foil or a silicon pad and preheat the oven to Broil (500F).

In order to prep your lobster tail, you will need a pair of good kitchen sheers.

Cut the lobster tail lengthwise from the top all the way to the tail-end.

Pull apart the shell to expose the meat.

Drizzle about 1 tbsp of melted butter and season the meat with salt and pepper (about 1 tsp each).

Once the oven is preheated, broil the lobster tail for 10-15 minutes, depending on the size of your lobster tail.

Mine was bigger so it took almost 15 minutes.

While the lobster is broiling add all of the salad ingredients in a bowl.

I cut the grapes into halves and chopped all of the other ingredients into bite size pieces.

When the lobster is done, remove it from the oven and allow it to cool for 10 minutes, then carefully pull out the meat and cut into chunks.

To serve, I added the salad to a bowl, topped it with the lobster chunks and 1-2 tbsp of the vinaigrette per serving.

This salad is O-M-G amazingly good...the lobster was fresh, sweet, and meaty...the salad ingredients are the perfect combination of sweet, crunchy and creamy.

Of course, you can substitute any and all of the salad ingredients, avocado, tomatoes and even bacon bits would work great!

Hope you like this recipe!