Not a healthy recipe - but tasty!!

FOR THE VINAIGRETTE
1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeeze 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 rip 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

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

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 3/4-inch dice and toss with the lemon juice. If the arugual 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 mosten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature.