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.
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By carolyn-p
canton, MA
on May 18, 2011
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We served this at my daughter's First Communion brunch and everyone loved it. I prepped everything, but the avacado, the night before which made it easy to assemble after Mass. Thank you Ina for a great recipe!
~Carolyn P.
Boston, MA
By claudia_cabanas...
Boston MA
on April 27, 2011
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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 biddie59
Harlem, NY
on April 15, 2011
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Very Tasty! I took advice from other reviews and used the ingredients according to taste. I used a light crusty roll instead of the hot dog buns. Well done Ina!
Sharon
Harlem, NY
Read all 39 reviews