Remove the meat from the lobster shells (Freeze shells and reserve for another use like bisque or stock). Cut the lobster into 1 cm chunks and add to a large bowl with the shallots and herb of choice.
Make the sauce and fold through.
Heat the tacos in a pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.
Add lettuce to each taco and top with a generous amount of lobster meat. Garnish with jalapeño and an extra small pinch of paprika.