Food Network UK

Lobster salad rolls

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Ingredients

  • 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 Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice
  • 200g cherry tomatoes, cut in half or quarters
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 225g lean bacon, fried and crumbled
  • 100g crumbled Stilton, or any other crumbly blue cheese
  • 8 hot dog rolls

Use imperial measurements

Method

How to make Lobster salad rolls

1) For the vinaigrette, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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 Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please 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 Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced avocados, crumbled bacon, blue cheese and rocket and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.