Place a medium pan on the stove and turn the heat to medium. Add 1 tsp olive oil into the pan, then add the diced Roma tomato and the 2 cups baby spinach. Saute until the spinach wilts. Drain off any excess liquid, and set aside.
Turn your oven to a high broil. Using kitchen shears, cut a line down the top of the lobster tail. Crack through the shell.
Use your hands to pull the shell apart to expose the lobster tail meat inside. You may need to crack the shell to get it to stay open.
Place the tail on a cookie sheet and drizzle with the remaining 1 tsp olive oil.
Put the cookie sheet in the oven on a high broil for about 4-6 minutes, or until the meat of the lobster turns from translucent to white.
Remove the cookie sheet from the oven. Once the lobster has cooled down, remove the meat from the shell and cut into bite-sized cubes. Set aside.
Add the medium pan back on the stove. Cook the 3 slices bacon until it is crispy. Remove the bacon to a paper-towel lined plate and reserve the bacon grease.
Once it is cooled, use a knife to cut the bacon into crumbles. Set aside. Remove the bacon grease, and reserve it.
In a medium bowl, crack the 4 eggs. Add the 1 tbsp milk into the bowl and whisk together.
Put the pan back on the stove and turn the heat to low. Add 1 ½ tbsp of bacon grease back into the pan.
Put the whisked eggs into the pan with the bacon grease. Stir frequently until the eggs begin to scramble.
When the eggs are cooked about halfway, add the 1 ½ tbsp cream cheese, ¼ tsp onion powder, ¼ tsp garlic powder, salt and pepper to taste.
Continue stirring until the eggs are cooked all the way through (to your desired texture). Once the eggs are cooked, add the tomatoes, spinach, bacon, and lobster. Stir to combine.
Serve and enjoy!