In a large pot, bring water to a boil. Add salt and lobster tails. Boil 10-12 minutes until the shells turn red.
While the lobster is cooking, make the sauce. Combine mayonnaise, lemon juice, parsley, sriracha, pepper and cayenne in a small bowl and whisk together until smooth.
Once lobster is finished cooking, use tongs to remove them from the pot and set aside to cool.
When they’re cooled enough to handle, strip the meat from the shell. Chop roughly into 1/2″ pieces.
Add chopped lobster to a bowl and pour the sauce over. Stir together until the lobster is well-coated. Scoop about 1/4 cup of the lobster mixture into the tortillas. Top with fresh parsley and romaine and enjoy!