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Poaching the lobsters can be done ahead of time.
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Combine water, vinegar and salt and bring to a boil.
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Cook each lobster separately.
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Plunge the lobster into the boiling water and cook for two min.
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Don't overcook since the meat should be rare.
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When the lobster is done, immerse in an ice bath and allow to rest.
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Remove the meat from the tail and claws and chill till ready to use.
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For Sauce:Heat the beet juice over medium heat in a small saucepan and reduce it by half.
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Add in the balsamic vinegar, lemon juice and horseradish; set aside.
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Beurre Monte:Cut one lb.
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of butter into small cubes and let it come to room temperature.
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Heat one Tbsp.
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of water in a small saucepan over low to medium heat; whisk in the butter cubes, one by one, till the sauce is completely emulsified.
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When this is done, put aside and keep it in a hot place.
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Overheating will cause it to separate.
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This will be the base for the poaching liquid for the lobster.
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For Poaching:Place the beurre monte over medium heat.
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Make sure it does not boil, as it will separate.
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Put the rare lobster meat into the butter and leave for 5 to 6 min.
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Reheat the beet sauce.
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Bring the beet sauce to a simmer and season.
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Add in a bit of beurre monte gradually, stirring till the beet sauce coats the back of a metal spoon.
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Remove the lobster from the butter with a slotted spoon.
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Slice half a tail for each person.
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Put some of the beet sauce on the bottom of each plate along with a piece of lobster.
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You can garnish with a touch of extra virgin extra virgin olive oil around the rim of the plate and a few salad greens on top of lobster.
