Heat grill to medium-high.
Slice each avocado in half lengthwise and remove pit. Rub the cut sides of the avocados, including the "divot" from the pit, with grapeseed or other neutral, high-smokepoint oil.
Rub shucked ears of corn with oil.
Place avocados cut side down, and corn, on hot grill. Cook the avocados and the corn for 8-10 minutes, until dark grill marks appear on the avocado. Do not move the avocados around on the grill. Rotate the corn every few minutes so they grill on all side. Remove avocados and corn from grill onto a plate and set aside to cool.
Cut each cooked lobster in half lengthwise, all the way through the shells. Rub the cut sides with grapeseed or other neutral, high-smokepoint oil. Place lobster halves cut side down on grill. Allow the lobsters to develop color, 8-10 minutes. Do not move the lobsters around except to peek underneath for grill marks. Remove from grill onto a plate and set aside to cool while assembling the remaining ingredients for the salad.
Grilled avocado, bacon, corn, and whole, peeled cooked eggs can be cooked a day ahead and kept in the refrigerator overnight. Simply take them out of the fridge an hour or so before to take the chill off.