This recipe comes from Executive Chef Barry Walling of Cheeca Lodge in Islamorada. See www.cheeca.com for more information.
Begin by preparing the cheese spread. Whip together softened Boursin and cream cheeses. Set aside.
Prepare tarragon mayonnaise. Mix chopped tarragon, lemon juice, salt and pepper. Set aside.
Cook bacon strips to a crisp. Chop and set aside.
Cut lettuce and tomatoes.
Split lobster tails and spread with butter. Grill until cooked thorough (about 7 minutes)
Warm lavash sheets quickly on grill (a minute or less). Remove and spread mixed cheeses over lavash. Cover with lettuce and line tomatoes and bacon strips. Remove lobster from shell and lay down center of lavash. Roll tightly and slice.
Serve with tarragon mayonnaise and Florida citrus or other fresh fruits.