Lobster Cobb Salad lunch

I got a package of frozen cooked lobster meat and thought I'd make a salad with it. It turned out to be not lobster chunks but mostly shredded. I felt ripped off because it was kind of expensive and I expected more than lobster scrapings. Oh well it was lunch and filling.

Lobster Cobb Salad (Serves 4 - 6)

http://www.barefootcontessa.com/recipes.aspx?RecipeID=637&S=0  posted on facebook by Carol Spodibakski 
I cut ingredients in half.

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 

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 (I used Romaine)

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. Serve at room temperature.