lobster cobb roll wrap

paleo lobster cobb roll wrap
This New England classic has been updated to a healthier, paleo version. Nothing epitomizes summer like a heap of sweet lobster meat piled onto a soft delectable egglife wrap.


egglife wraps are made with cage-free eggs, not flour.

The Perfect Wrap for Simple, Delicious, Nutrition!

Serves 2

4 original egglife® wraps

4 small lobster tails, grilled (meat will equal 6-8 oz.)

olive oil & sea salt (if grilling tails yourself)

6 slices bacon, cooked and chopped

4 oz crumbled gorgonzola (may also use goat cheese or feta)


½ avocado, cut into cubes

3 tbsp olive oil plus extra for drizzling on the lobster tail


1 tbsp fresh lemon juice

1 tbsp dijon mustard

1 tsp sea salt

½ tsp ground pepper

1 cup baby arugula


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.

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