1. In a medium saucepan over medium heat, add shallots, lemon zest, lemon juice, water and cane sugar.
2. Simmer until almost no liquid remains. Turn heat to low and whisk in butter one piece at a time, allowing each piece to melt and homogenize before adding the next; keep warm.
3. Add celery and broad beans to butter mixture and cook on medium-low for 5 to 8 minutes. Add tarragon and season with salt and pepper.
4. Arrange lobsters on 4 serving plates. Spoon the vegetable/butter mixture over lobsters and top each equally with shaved Castello® Aged Havarti cheese.