lobster cobb roll wrap

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.