Lobster Cobb Salad Rolls (Barefoot Contessa) Ina Garten

Cobb Salad with a twist. I haven't made this one yet, but it looks so good. Really looking forward to trying it!

• Ready In: 20 mins
• Serves: 8
• Yields: 8 sandwiches

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. 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.
3. Cut into 3/4-inch dice and toss with the lemon juice.
4. If the arugula leaves are large, cut them in half crosswise.
5. Put the lobster and tomatoes in a bowl.
6. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.
7. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again.
8. Fill the hot dog rolls with the salad.
9. Serve at room temperature.