Ingredients

The following ingredients have 4 Servings
  • For the Salad: 2 ripe Hass avocados Juice of 1 lemon 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 1 bunch arugula, washed and spun dry

Instruction

  • <p>For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl. <br /><br />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. <br /><br />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. Serve at room temperature.</p>