1. To cook your bacon, pan fry until crispy. Set aside until needed.
2. Place a small pot over medium heat, add the oil and the onions and sweat until the onions are translucent and just starting to lightly colour. This should take about 15 minutes. Turn the heat down if the onions begin to brown.
3. While the onions cook, cut down the back of the lobster tails, through the shell, with a pair of kitchen scissors. Once the flesh of the lobster is exposed, check for the vein, which if present, will run along the back of the lobster just under the shell. If a vein is present, remove it.
4. Place the lobsters into a steamer, cut side up, and steam for 5-9 minutes, or until the flesh is slightly firm to the touch, and beginning to easily pull away from the shell. The timing will vary depending on the size of your tail. Once cooked, remove the lobsters from the steamer and set aside until cool.*
5. Once the onions have cooked down, increase the heat and add the curry powder, tomato paste and grated garlic. Fry for 3 minutes on medium-high. Remove the onion mix from the pan and set aside to cool.
6. While the onions cool, slice your buns in half. Lightly spread the insides with the 2 Tbsp of mayonaise and then place cut side down on a heated non stick pan to toast until golden brown.
7. Add 2 Tbsp of the onion mixture to your remaining mayo, and stir to combine. Season the mayo with salt and lemon to taste
8. Remove your lobster meat from the shell and chop it into bite-sized pieces. Add the tail meat to a bowl and spoon in enough of your mayo to lightly coat the lobster.
9. To assemble your buns add a spoon of your mayo to the base of your brioche buns, top with lettuce, tomato, saucy lobster meat and finally a slice or two of bacon. Add a skewer to hold it all together, then tuck in and enjoy.

Happy Cooking x