adapted from Ina Garten recipe

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
• 1 lemon, juiced
• 1 bunch arugula, washed and spun dry [spinach is also great]
• 1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice [I always use faux crabmeat]
• 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
• 1 lb pasta shells, or similar bite sized pastas

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, pasta, and arugula and toss again. Serve at room temperature.