Take the potatoes in a boiling water pot or saucepan. Cook it for 15 minutes until the potatoes get soft but don’t lose their shape. Drain away the water and wait till the potatoes are cool. Now cut these potatoes into half.
Now mix together yogurt, mayonnaise and lime zest and add salt and pepper to taste. Now let it rest aside.
Now the lobster; pull its claws and set them on a side. Now use a sharp knife and cut the body in half from the mid, starting from the tail till its head. Now carefully remove the meat from the tail, shell, body and claws. Chop it in small chunks.
Now mix and toss the potatoes with snap peas, shallots, grapes, watercress and lime dressing. Place the arugula on a plate that is large enough and add watercress and potato salad to it. Spread the lobster meat on top of it and the salad will be ready to be served.