Place blanched green beans, steamed baby potatoes, shrimp, and lobster meat in a large bowl. Drizzle with 1/4 cup of the prepared Niçoise vinaigrette and gently toss to coat.
Season the seafood and veggies to taste with a little salt and cracked black pepper.
Divide the lettuce between salad bowls or plates. Top each salad, evenly, with hard boiled eggs, olives, cherry tomatoes, cucumbers, grilled swordfish steaks, shrimp, lobster, green beans, and baby potatoes.
Serve the salad with the remaining dressing on the side.