You can always omit the egg, just for the sake of it.
If you want to do the salads, the sweet peas would be a nice counterpart to the lobster and steak. Why not omit the eggs from one offering(the layered salad) and focus on another aspect of sweet/savoury? Even just a tossed pea salad, with some cucumber, feta, tarragon with a light vinaigrette would be enough acid to cut the richness of all the lobster, but pair with both proteins.
Another option would be fresh cut, lightly blanched hericot vert. Think Nicoise a la Steak. But, both would include potatoes, just a different approach.