Place the lobster tail in a steamer and cook for 8 to 10 minutes. Remove and let cool, and then cut open the shell with a sharp knife. Remove the meat and dice into bite-size pieces.
Mix together the basil, mustard, olive oil and lemon zest and juice in a large bowl. Add the lobster and turkey bacon and gently toss. Fill each hot dog roll with a layer of arugula and top with the lobster salad.