Recipe: Lobster Cobb Salad

The Lobster Cobb Salad is from Ina Garten's Barefoot Contessa Family Style (page 60). There is nothing said about making a wrap out of the recipe but I'm sure that it could be done. Hope this is the recipe that you are looking for.
Nancy

LOBSTER COBB SALAD
Serves 4 to 6

FOR THE VINAIGRETTE:
1 1/2 Tbsp. Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 Tbsp. good olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
FOR THE SALAD:
2 ripe Hass avocados
Juice of 1 lemon
1 1/2 pounds cooked lobster meat, cut into 3/4-inch dice
1 pint cherry tomatoes, cut in half or quarters
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 pound lean bacon, fried and crumbled
3/4 cup crumbled English Stilton, or other crumbly blue cheese
1 bunch arugula, washed and spun dry

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.

For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.

Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature.

Note: Recipe says that you can substitute cooked chicken or shrimp.