• 6servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons Dijon mustard

  2. 1/4 cup freshly squeezed lemon juice (2 lemons)

  3. 5 tablespoons good olive oil

  4. 3/4 teaspoon kosher salt

  5. 2 ripe Hass avocados

  6. 1 lemon, juiced

  7. 1 bunch arugula, washed and spun dry

  8. 1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice

  9. 1 pint cherry tomatoes , cut in half or quarters

  10. 1 1/2 teaspoons kosher salt

  11. 1/2 teaspoon freshly ground black pepper

  12. 1/2 pound lean bacon, fried and crumbled

  13. 3/4 cup crumbled English Stilton , or other crumbly blue cheese

  14. 8 hot dog rolls

Instructions Jump to Ingredients ↑

  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 3/4-inch dice and toss with the lemon juice. If the arugula 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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