Place washed, whole potatoes in salted water and bring to a boil. Once they come to a boil lower the heat and cook until fork tender about 12 minutes.

In a large pot, place about 2 inches of water and add 1/2 teaspoon salt. Add a steam basket on top. Take a wooden skewer and run it inside each lobster tail just under the shell. This will prevent the lobster from curling up while steaming. Place the lobster tails on the steamer and a slice of the lemon and cover. Place over medium low heat. Once the water comes to a boil, set the timer for 7 minutes. When they are done, carefully remove with tongs and place on a working board. There will be some hot water from the steam in the tails, so be careful. Allow to cool for a few minutes until you can handle the tails. Take a scissor and cut along the tail shell until you come to the tail fin. Remove the meat from the shell, leaving the tail on.

While the potatoes are boiling and the lobsters are steaming, prepare the butter sauce.

Take a small skillet and melt the butter over a medium low heat. Once melted, add the shallots and saute for about 4 minutes. Add the parsley and cook for about 30 seconds.

Take the cooked potatoes and slice them in half. Place them into the shallot butter and saute for 2 minutes.

Place the lettuce on two plates. Add the lobster tails, Surround the lobster with the potatoes and crumble the cheese on the lettuce. Enjoy!