To grill the lobster tails (skip this section if you’re using pre-grilled tails!):
If grilling your lobster tails, set the grill to medium-high heat (350 degrees Fahrenheit).
Rinse and pat dry the lobster tails.
Using kitchen shears, cut along the backside of the shell straight down the middle, stopping at the end of the tail.
Spread apart the shell.
Drizzle with olive oil and sea salt.
Grill shell side up for 8-10 minutes.
Remove from the grill and let it cool for 5 minutes.
Remove the lobster meat from the shells and cut into bite-sized pieces.
For the dressing:
Whisk together the olive oil, lemon juice, mustard, sea salt, pepper until emulsified.
In a bowl, mix the lobster meat, chopped bacon, cheese and avocado with the dressing.
To prepare the egglife wraps:
Heat up a skillet over medium heat.
Spray the skillet with spray oil (I use avocado oil).
Place one wrap on the skillet and cook for 30-45 seconds.
While it’s cooking, spray the topside of the wrap.
Flip the wrap and cook for another 30-45 seconds.
Remove from heat to a cutting board and continue with three more wraps.
Divide up the lobster mixture evenly among the four wraps and top with arugula.