Remove the shells from the lobster tails, rinse, and pat dry.
Grill the lobster tails for 2-3 minutes on each side. Sprinkle each tail with Season-All Season Salt.
Remove from grill and cut in half long ways, then grill the newly cut side for 2-3 minutes. Each side should be pink. Remove from grill and allow to cool.
Once cooled, chop into bite sized pieces and put in salad bowl.
Prep Veggies and Mix Salad
Dice bell pepper, celery, shallot, jalapeño and add to salad bowl with the lobster.
Slice avocado and set aside.
Wash and dry Romaine lettuce leaves and set aside.
Add mayonnaise, mustard, garlic salt, and black pepper and mix salad well.
Place salad in refrigerator to chill for 5-10 minutes.
Once chilled, scoop about 1/2 cup portion onto each lettuce leaf (or more if lettuce leaves are large).