Surf City Special Recipe

Prepare lobster and bacon

If lobster claws are not pre-cooked, steam or poach claws until opaque (about 6–8 minutes depending on size), then cool and remove meat from shells. Chop lobster meat into roughly 1/2-inch pieces. Cook bacon until crisp, drain on paper towels, then chop into small pieces.

Mash avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Add lime juice and mash with a fork to a chunky consistency (leave some small avocado pieces for texture).

Mix guacamole base

To the mashed avocado add the minced red onion, chopped cilantro, minced jalapeño, olive oil, sea salt, and black pepper. Stir gently to combine and taste; adjust salt or lime as needed.

Fold in lobster and bacon

Gently fold the chopped lobster and chopped bacon into the guacamole, taking care not to over-mash the lobster. Reserve a small pinch of bacon to sprinkle on top for garnish. Cover and refrigerate for 10–15 minutes to allow flavors to meld (optional).

Toast buns and butter: Heat a skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on cut sides of each bun. Place buns butter-side down on the skillet and toast until golden brown, 1–2 minutes. Reduce heat if browning too quickly.

Assemble Surf City Special: Place a light bed of microgreens or a lettuce leaf on the bottom bun (optional). Spoon a generous portion (about 1/3 to 1/2 cup) of the lobster-bacon guacamole onto the bun. Top with the reserved bacon pinch and an extra grind of black pepper if desired. Cap with the top bun.

Serve: Serve immediately with lemon wedges on the side for diners who want an extra bright finish. Enjoy warm toasted bun with cool creamy lobster-bacon guacamole.