Directions
To grill the lobster tails (skip this section if you’re using pre-grilled tails!):
Step 1
If grilling your lobster tails, set the grill to medium-high heat (350 degrees Fahrenheit).
Step 2
Rinse and pat dry the lobster tails.
Step 3
Using kitchen shears, cut along the backside of the shell straight down the middle, stopping at the end of the tail.
Step 4
Spread apart the shell.
Step 5
Drizzle with olive oil and sea salt.
Step 6
Grill shell side up for 8-10 minutes.
Step 7
Remove from the grill and let it cool for 5 minutes.
Step 8
Remove the lobster meat from the shells and cut into bite-sized pieces.
For the dressing:
Step 1
Whisk together the olive oil, lemon juice, mustard, sea salt, pepper until emulsified.
Step 2
In a bowl, mix the lobster meat, chopped bacon, cheese and avocado with the dressing.
Step 3
Set aside.
To prepare the egglife wraps:
Step 1
Heat up a skillet over medium heat.
Step 2
Spray the skillet with spray oil (I use avocado oil).
Step 3
Place one wrap on the skillet and cook for 30-45 seconds.
Step 4
While it’s cooking, spray the topside of the wrap.
Step 5
Flip the wrap and cook for another 30-45 seconds.
Step 6
Remove from heat to a cutting board and continue with three more wraps.
Step 7
Divide up the lobster mixture evenly among the four wraps and top with arugula.