Zest and juice the lemon, measuring 1 teaspoon of zest and 3 Tablespoons of juice into a large measuring cup or blending vessel.

Add the olive oil, dill, mustard, garlic, and pepper, whisk or blend until emulsified. Season with salt, to taste.

Cover and chill until ready to use.

Note: May need to be re-whisked before serving.

Bring a small pot of water to a boil. Add the lobster tails, cook just until bright red and cooked through - about 1 minute per oz.

Remove from heat and allow to cool slightly.

In the meantime, heat olive oil in a nonstick pan over medium heat. Add shrimp to the pan, season with a little salt and pepper, and sautee until pink and cooked through. Remove from heat.

Use a sharp pair of kitchen scissors to cut the under side of each lobster tail open. Carefully pull out the meat, chop into bite sized chunks. Season with a little salt and pepper.

Cut each egg into quarters, rough chop or crumble the bacon.

Arrange seafood, eggs, bacon, and shredded cheese in rows over the top of each base salad.

Serve immediately, along with lemon dill vinaigrette.