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Monday, April 11, 2011

Awesome Lobster Rolls YUM!!!!

As I get used to blogging on a regular basis I am paying attention to what readers seem to like. I've noticed when I post recipes I get a lot of page views. This tells me people are interested. I'm reading about blogging currently and learning a lot. I'm in a bit of a rush this morning, as I overslept a little. So, I thought I would post another favorite recipe. I grew up near the Atlantic Ocean and I just love,love, love, lobster. So, here is another from the Barefoot Contessa. Enjoy!

Make it a Great Day!



For the vinaigrette:

  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 5 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the salad:

  • 2 ripe Hass avocados
  • 1 lemon, juiced
  • 1 bunch arugula, washed and spun dry
  • 1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice
  • 1 pint cherry tomatoes, cut in half or quarters
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lean bacon, fried and crumbled
  • 3/4 cup crumbled English Stilton, or other crumbly blue cheese
  • 8 hot dog rolls


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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