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  • 16 oz. of cooked Lobster (tail and claw meat) cut into bite size pieces
  • 6 ripe avocados
  • 1 lime
  • 2 tbsp chopped cilantro
  • 1/2 small red onion, chopped
  • 2 Roma tomatoes (seeded and chopped)
  • 1 tsp pink salt
  • 1 tsp fresh cracked pepper
  • 1 tsp Tajin seasoning
  • 1 French baguette, in slices
  • Avocado oil for toasting bread
  • Source Chef Cortney Riley Submission


Ingredients for Candied Tequila Lime Bacon:
  • 8 slice thick cut bacon
  • 2-3 jalapeño peppers thinly sliced
  • 1 shot of Patron Tequila Silver
  • 2 tsps tajin season
  • 1 tbsp brown sugar
  • Juice of half a lime
Instructions for Bacon (make before tailgate at home):
  • Pre Heat oven to 350
  • On a parchment lined baking pan, place 8 slices of bacon
  • In a small bowl mix together Tequila, lime juice, tajin, brown sugar
  • Brush mixture over bacon
  • Place slices of jalapeño on top bacon slices (3-4 per slice depending on how spicy you like it)
  • Let bacon marinate for about 30 min and place in preheated oven and bake till bacon begins to caramelize (be careful and watch bacon the last 5 minutes of cooking as it can burn easily)
  • Once bacon is cooled completely, chop and place to the side until you add it to the guacamole mixture (remember to reserve a little for garnish later)
Baguette Crostini:
  • Slice your baguette and arrange on rimmed baking sheet: brush both side with oil and season with pink salt and pepper. Bake until golden brown, 15-20 minutes. Rotating sheet halfway through.
  • Top Crostini's with Guacamole.
For the Lobster Guacamole:
  • In large bowl, smash up your Avocados to desired consistency
  • Mix in chopped cilantro, onion, tomatoes, lime juice salt, pepper and tajin seasoning.
  • Toss your chopped bacon and Lobster pieces into the mixture
  • Top with more bacon, cilantro and lobster if you want
  • Enjoy!