Photo: Lobster Cobb Salad Rolls Recipe
Note: Hass avocados are the bumpy brown ones; they have more flavor than the bright green avocados. They're ripe when they give slightly to the touch.
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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 43 reviews
By claudia_cabanas...
Boston MA
on May 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
What a great recipe! And so easy! I couldn't find fresh lobster meat so I used fresh cooked shrimp instead. It was perfect. After mixing the shrimp, dressing and tomatoes I took enough salad for two and mixed it with half an avocado per person (sliced, added some bacon, cheese, and arugula. Then I sprinkled it with some lemon. I knew I was going to have leftovers so I didn't want the salad mixed and sit in the refrigerator overnight. it held really well this way and had leftovers for lunch the next day. A definite spring summer dish!
By tionalynell
Bellingham, WA
on March 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used about 2/3 lobster tail meat and 1/3 king crab leg meat since I had both on hand. The dijon was a bit on the strong side for me personally but taste and add more or less to your preference. I only used about 4TB of bacon bits and it seemed to be the perfect accent. Instead of hot dog buns I used a easy to bite crusty wheat loaf I cut into squares. I also left out the cheese to cut down fat content. All in all, very delicious and will make again with minor tweaks. Thanks Ina!
By Jamulian
Jamul, CA
on July 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I even BBQ Lobster Tails for the first time. I was shocked I grilled the tails perfectly = O I used the dressing to coat lobster before putting them on the grill. Grilled until tails until perfect lobster red, took off let cool a bit, then peeled, pulled meat out and chopped up. Fun and easy way to go when prepared lobster is not available. I then pretty much followed recipe but used Hawiian Sweet bread hot dog buns to finish off. I wanted to continue to be hungry to keep eating these light flavorful lobster rolls. Happy Summer!
Read all 43 reviews