Fill a pot halfway with water and bring to a boil. Once boiling, add in the lobster tails and cook for 8 minutes. Drain into a colander and remove the meat from the tails, chop, and set aside.

Meanwhile, on another burner, place a large skillet over medium-high heat and coat with cooking spray. Once heated, add in the bacon and cook until crispy, about 10 minutes. Transfer to a paper towel lined plate and set aside.

While the lobster and bacon cook, peel and spiralize the zucchinis with Blade D. Trim the noodles and set aside, dividing into two bowls (these will be what you eat the salad from, so pick a wide pasta or salad bowl.)

Once the lobster is done, refill the same pot halfway with water and place the corn and a pinch of salt. Place over high heat and bring to a boil. Once boiling, cook for 2-3 minutes or until the corn is fork-tender. Remove, drain into a colander and once cool enough to handle, shave the kernels off the cob and set aside.

While the corn cooks, prepare the rest: quarter the cherry tomatoes, crumble the cooked bacon, slice (or dice) the avocado, and quarter the boiled egg. Set everything aside.

Place all of the ingredients for the dressing into a food processor and pulse until creamy. Taste and adjust if necessary. Refrigerate until ready to use.

Now, it’s time to assemble your salads! Top the zucchini noodle bowls evenly with cherry tomatoes, bacon, corn, avocado, boiled egg and lobster. Drizzle the bowls with the dressing and serve with freshly cracked pepper.