Ingredients Jump to Instructions ↓

  1. Juice of 2 lemons

  2. 11/2; Tbsp Dijon mustard

  3. 5 Tbsp good quality olive oil

  4. 3/4; tsp salt

  5. 2 ripe avocados

  6. 1 bunch rocket, washed and spun dry

  7. 1 lemon, juiced

  8. 200g cherry tomatoes, cut in half or quarters

  9. 225g lean bacon, fried and crumbled

  10. 8 hot dog rolls

  11. 100g crumbled Stilton, or any other crumbly blue cheese

  12. 1kg cooked lobster meat, cut in

  13. 5cm dice

  14. 11/2; tsp salt

  15. 1/2; tsp freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Lobster cobb salad rolls 1) For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.

  2. For the salad, cut the avocados in half, remove the seed, and peel. Cut into 5cm dice and toss with the lemon juice. If the rocket leaves are large, cut them in half crosswise.

  3. 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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