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Lobster salad rolls

  • Preparation Time15 mins
  • DifficultyEasy

For the vinaigrette

1 1/2 tbsp Dijon mustard
Juice of 2 lemons
5 tbsp good quality olive oil
3/4 tsp salt
1/2 tsp freshly ground black pepper

For the salad

2 ripe avocados
1 lemon, juiced
1 bunch rocket, washed and spun dry
1kg cooked lobster meat, cut in 5cm dice
200g cherry tomatoes, cut in half or quarters
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. Cut into 5cm dice and toss with the lemon juice. If the rocket leaves are large, cut them in half crosswise.

3) Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten.

4) Add the diced avocados, crumbled bacon, blue cheese and rocket and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.

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