Because The World Needs A Gluten-Free Lobster Roll

• 2 pounds cooked lobster meat, cut into 3/4-inch cubes
• 1/2 pound bacon, cooked and crumbled
• 6 ounces gorgonzola cheese, crumbled
• 1 avocado, cut into 1/2- to 3/4-inch cubes
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 packages rice-paper wraps (8 rounds per package)
• 3 cups fresh baby arugula

1. In a large salad bowl, toss together the lobster, bacon, Gorgonzola, and avocado.
2. In a screw-top jar, combine the lemon juice, olive oil, mustard, salt, and pepper and shake until the dressing comes together.
3. Pour the dressing over the lobster mixture and toss until the salad is well mixed.
4. To prepare the rice-paper wraps, fill a shallow bowl with hot water.
5. One at a time, using two hands, dip the wrappers into the hot water until they are just moistened.
6. Place them on a clean kitchen (or hotel) towel to finish softening.
7. Spoon a strip of lobster salad about 3 inches long down the center of each rice-paper wrap, and cover with a small handful of arugula.
8. Roll the rice wrapper like a burrito, folding in both ends and then rolling the wrap around the filling.
9. The rice paper (still slightly moist) will naturally stick together.

lobster, bacon, gorgonzola cheese, avocado, olive oil, mustard, salt, freshly ground black pepper, ricepaper, fresh baby arugula

Taken from www.foodrepublic.com/recipes/because-the-world-needs-a-gluten-free-lobster-roll-recipe/ (may not work)