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!
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8
YIELD: 8 sandwiches
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2tablespoons Dijon mustard
- 1⁄4
- 5tablespoons olive oil
- 3⁄4teaspoon kosher salt
- 1⁄2teaspoon black pepper
- 2
- 1lemon, juice of
- 1
- 1 1⁄2lbs cooked lobster meat, cut in 3/4 inch dice
- 1
- 1 1⁄2teaspoons kosher salt
- 1⁄2teaspoon ground black pepper
- 1⁄2
- 3⁄4
- 8rolls
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DIRECTIONS
- For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
- 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.
- 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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