Ingredients

For the vinaigrette:
1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the salad:
2 ripe Hass avocados
1 lemon, juiced
1 bunch arugula, washed and spun dry

1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice
1 pint cherry tomatoes, cut in half or quarters
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lean bacon, fried and crumbled
3/4 cup crumbled English Stilton, or other crumbly blue cheese
8 hot dog rolls

Instructions

For the vinaigrette, whisk together the
mustard, lemon juice, olive oil, salt, and pepper in a small bowl.

For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice
and toss with the lemon juice. If the arugula leaves are large, cut them in half
crosswise.

Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with
enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and
arugula and toss again. Fill the hot dog rolls with the salad. Serve at room

temperature.