Lobster Cobb Salad Rolls

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a very nice and fresh salad, however too much salt and the dressing had too much lemon juice.

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As any good cook will tell you, you should ALWAYS taste the different steps to a recipe to know how to alter it. The dressing should have been tasted so you know what type of base you're working with. Check the sodium content of any ingredient you are working with, how else do you know if it is any good? And if something sounds like it might have too much salt, then TASTE it BEFORE adding any. Then you can avoid the 'too much salt' issue. Ina is great, and while she has more money to put into her food, her recipes can still be made on a chicken budget. Just need to be smart about it.

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I travel to Maine and pick my lobster up there. Now I take advantagae of Shorite's 4.99 lb sales.
I love the original recipe, but I have made some changes:
Add half of a red onion
Add Lime juice
and hold the bacon
I used an amish blue cheese it was milder and even my children would eat it.
Send us more recipes Ina. And try mine!!

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For those of you who are complaining because the champagne vinegar was left out of the online receipe, I have reviewed the TV episode and there was NO champagne vinegar in THIS recipe. You got confused with the recipe for the Rice Salad in the same episode, which DOES call for champagne vinegar. So add it to this recipe if you wish, but Ina's recipe doesn't call for it. I'd think that you could try replacing half the lemon juice with the vinegar if you wish to add it.

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I loved watching Ina make this salad and bought the champagne vinegar, which was pricey, however, not listed on the recipe. I see there's a couple people who have noted ingredient or technique differences between recipes and show. I will not follow Ina if I find this happening again-she's charmed me into trying Stilton and making her souffle (first I'd ever tried- I love watching her, but hey I have a chicken, not lobster budget. And I made this dish with a baked chicken my husband made with leftovers for just this dish, and how did I reward my poor high-blood pressured love? With so much salt the inside of MY mouth puckered! There's enough salt in the bacon (and I used non-cured and the blue cheese, no need to add all that salt to the dressing which I tasted AFTERWARD separately and bingo, way too much salt and then I'd added the salt to the chicken/tomato! Good thing I served it on nice organic white rolls, which cut some of the effect, so it tasted great, but oh my!! Killer recipe, but I think this is not what we meant!!

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Delicious dish....As are all of Ina's dishes..wonderful!!! Ina, you have a special knack for always creating wonderful dishes and your show is a pleasure to watch!!! You have inspired alot of the meals I've made. Continue to do what you do...:

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I made this recipe substituting imitation lobster for real lobster. Generally, I always do a recipe exactly as written the first time, then modify. But $40 worth of lobster was too steep for me should this recipe be horrible.

I also remember champagne vinegar being added in the episode that was absent from the recipe. I added 2 Tbsp. of vinegar to the dressing. Overall, not bad - but the dressing would be way too strong if eating this as a salad rather than in a roll. I used ciabbata rolls rather than hotdog roles, and it balanced it out. Overall, not bad...but I won't make it again without major revisions. Somewhat disappointing considering Ina's track record. Good concept - follow through could be better.

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I usually like Ina's recipes but this was not good at all. The vinegrette doesn't go with the other ingredients at all. It would probably be good with a different type of dressing maybe mayonaise based.

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excellent!!!

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I love lobster, but did not have any, but had other ingredients. I used shrimp, and butterflied it (like a shrimp scampi, and replaced it for the lobster. I also added pancetta, cut in small pieces, to add. Absolutely delicious.