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1
In a big stockpot, bring salted water and the vinegar to a boil over high heat.
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2
Add in the lobsters and cover the pot.
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3
Return to a boil and cook for 8-10 minutes, or until the shells are bright red.
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4
Lift the lobsters from the pot with tongs and set them aside to drain and cool.
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5
When cool enough to handle, crack the shells and remove the meat; discard the shells.
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6
Transfer meat to a bowl, cover, and refrigerate.
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7
In a small saucepan, cook the potatoes in boiling salted water over med-high heat for about 15 minutes, or until tender when pierced; drain and, when cool enough to handle, cut the potatoes into 1/2 inch dice; put them in a bowl and set aside.
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8
In a small saucepan, cook the celery in boiling salted water for about 2 minutes, until bright green.
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9
Using a slotted spoon, remove and rinse them under cold water to set the color; set aside.
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10
Let the water return to a boil; add in the beet, decrease the heat, and simmer about 35 minutes, or until tender when pierced; drain and when cool enough to handle, peel and cut into 1/2 inch dice; set it aside.
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11
Cut the avocados in half lengthwise and remove the pits; peel and cut avocados into quarters.
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12
Using a sharp, thin knife, cut each quarter lengthwise into 1/8 inch slices, keeping the slices attached at one end.
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13
Fan the slices gently and set them aside.
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14
In a medium bowl, combine the lobster meat, potatoes, celery, and romaine.
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15
Add the mayonnaise, 1 tablespoon at a time, until the salad is nicely dressed.
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16
Season to taste with salt, white pepper, cayenne, and lemon juice.
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17
Fold in tarragon and chives.
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18
Divide the salad among 4 martini glasses or salad plates and garnish each with 2 avocado fans and a portion of the diced beets.
