Lobster Cobb Salad Rolls (Barefoot Contessa)

Ingredients

• 1 1/2 tablespoons Dijon mustard
• 1/4 cup fresh lemon juice
• 5 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 Hass avocadoes, ripe
• 1 lemon, juice of
• 1 bunch arugula, washed and spun dry
• 1 1/2 lbs cooked lobster meat, cut in 3/4 inch dice
• 1 pint cherry tomatoes, cut in half
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 lb lean bacon, fried and crumbled
• 3/4 cup Stilton cheese, crumbled
• 8 rolls

Directions

1. 1

   For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.

2. 2

   For the salad, cut the avocados in half, remove the seed, and peel.

3. 3

   Cut into 3/4-inch dice and toss with the lemon juice.

4. 4

   If the arugula leaves are large, cut them in half crosswise.

5. 5

   Put the lobster and tomatoes in a bowl.

6. 6

   Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.

7. 7

   Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again.

8. 8

   Fill the hot dog rolls with the salad.

9. 9

   Serve at room temperature.