1. Boil the lobster and remove the meat from the shells.

2. Heat butter in a skillet and briefly sear the lobster.

3. Peel and chop the potatoes, then cook them in salted water until tender.

4. Drain the cooked potatoes and mash them with milk and butter until creamy.

5. For the salad, wash the leaf lettuce and place it in a bowl.

6. Halve the grape tomatoes and add them to the salad.

7. Season with champagne vinegar, salt, and pepper.

8. Plate the pan-seared lobster with the butter mashed potatoes and salad.