Peel potatoes and cut into a ½ inch dice. Add diced potatoes to a pot of boiling water and cook “ al dente”, 3-4 minutes.
Bring a second pot of salted water to a boil. Trim the ends of the string beans, slice on the diagonal into 1” pieces. Add string beans to water. Cook “al dente”. 3-4 minutes Remove with slotted spoon. Peel and slice carrots in half lengthwise and then cut into ¼ “ slices (half moon shaped). Add carrots to water. Cook “al dente”. 3-4 minutes Remove with slotted spoon. Add peas to the water. Boil for one minute. Remove with slotted spoon. Drain all vegetables and potatoes well and cool.
Combine the cooled cooked vegetables, the beets, and lobster meat in a large bowl.
In a separate small bowl combine the capers with the mayonnaise, mashing the capers into the mayonnaise with the back of a fork.
Add the mayonnaise to the vegetables, the beets and lobster and toss to coat.
Just before serving, refresh with the lemon juice and salt. Toss well.
Line a platter or individual plates with lettuce leaves. Mound the salad on the platter or generously on the individual plates and garnish with a lemon wedge
For a more formal presentation spoon the salad into empty Lobster tails, laid over lettuce leaves and decorate the top of each serving with peas and beets .
My mother used to mix the beets into the salad, I highly endorse this step, however be aware that the beets will leak and color the salad pink. If you do mind the odd pinkish hue, do not mix the beets into the salad, rather, sprinkle the diced beets around the perimeter of (not on) the salad when you serve it.