Ingredients:

  • 1.5 lb cooked lobster meat, chilled and chopped
  • 6 slices thick-cut bacon, cooked until crispy
  • 4 large hard-boiled eggs, diced
  • 1 large ripe avocado, cubed
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup crumbled blue cheese
  • 4 split-top New England style buns
  • 1/2 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter

Instructions:

  1. Dice the hard-boiled eggs, cherry tomatoes, and avocado into uniform, bite-sized pieces. Chop the crispy bacon into small shards.
  2. Combine the lobster meat, diced eggs, tomatoes, bacon, and blue cheese in a large mixing bowl. Keep the avocado separate until the final toss to prevent discoloration.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, chopped dill, salt, and pepper until smooth and velvety.
  4. Pour the dressing over the lobster mixture and fold gently with a spatula to keep the lobster chunks intact, then fold in the cubed avocado.
  5. Melt 2 tbsp of butter in a skillet or griddle over medium heat. Place the buns open-face in the pan and toast until the edges are golden brown.
  6. Spoon a generous heap of the lobster Cobb mixture into each toasted bun and serve immediately.