Lobster and Bacon Rolls #RSC

Name: Lobster and Bacon Rolls #RSC
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 rolls, 8 serving(s)
Ingredients: 1 lb baby red potato, blanched fork tender and halved; 1/2 lb shallot, blanched fork tender and halved; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon lemon juice; 1 lemon, zest of; 1/4 cup parmesan cheese, freshly grated; 4 asparagus spears, blanched and chopped; 1 1/2 cups Hidden Valley® Original Ranch® Dressing; 1 teaspoon Dijon mustard; 1/8 teaspoon cayenne pepper; 1/4 cup vegetable oil; 2 cups lobster meat, diced; 2 hard-boiled eggs, chopped; 1 tablespoon tarragon leaf, chopped; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 4 slices bacon, cooked crisp and halved; 8 rolls

Submitted by TOPCAT TONY

"Ready, Set, Cook! Hidden Valley Contest Entry. Lobster and bacon rolls with Hidden Valley Original Ranch Asparagus Dressing served with a side of Grecian potatoes."

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Ready In:: 1hr
Ingredients:: 21
Yields:: 8 rolls
Serves:: 8

ingredients

1 lb baby red potato, blanched fork tender and halved
¹⁄₂ lb shallot, blanched fork tender and halved
1 tablespoon unsalted butter
1 tablespoon olive oil
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper
1 tablespoon lemon juice
1 lemon, zest of
¹⁄₄ cup parmesan cheese, freshly grated
4 asparagus spears, blanched and chopped
1 ¹⁄₂ cups Hidden Valley® Original Ranch® Dressing
1 teaspoon Dijon mustard
¹⁄₈ teaspoon cayenne pepper
¹⁄₄ cup vegetable oil
2 cups lobster meat, diced
2 hard-boiled eggs, chopped
1 tablespoon tarragon leaf, chopped
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon white pepper
4 slices bacon, cooked crisp and halved
8 rolls

directions

In a large saute pan over medium heat, add the butter and olive oil. After incorporated, reduce heat to medium low and add the potatoes and shallots; cut side down. Season with the 1/2 tsp salt and 1/4 tsp black pepper. Leave uncovered and do not stir. Saute for 15-20 minutes until browned.
While the potatoes are cooking, place the Ranch Dressing, mustard, cayenne and asparagus in a blender. Pulse several times. With the motor running, slowly pour in the vegetable oil until completely incorporated.
In a medium bowl, combine the lobster, 1/2 cup of the Asparagus Ranch Dressing, chopped eggs and tarragon and gently fold together to combine. Season with 1/2 tsp salt and 1/4 tsp white pepper.
Stir the potatoes and shallots gently. Drizzle with the 1 tbs lemon juice. Sprinkle the lemon zest and parmesean cheese over the top.
Spread about a tbs of the Asparagus Dressing on the bottom half of the 8 rolls. Spoon 1/4 cup of the lobster mixture on top. Place 1 piece of bacon on top of the lobster and top with top half of the bun.
Divide the potatoes on 8 plates and serve with the lobster rolls.