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1
Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes.
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2
Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds).
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3
Remove with a skimmer, and drain.
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4
When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece.
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5
Remove the vein.
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6
Slice 30 medallions and set aside.
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7
Break each claw under the joint and remove the flesh without breaking it.
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8
Flesh from the claws should remain whole.
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9
Preheat oven to 325 degrees Fahrenheit
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10
Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out.
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11
Cook them for 1 hour and 30 minutes.
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12
Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion).
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13
With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice.
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14
(Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
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15
Place on the fire a pot of water to boil with a pinch of Hawaiian salt.
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16
Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow).
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17
They should be cooked in 3 to 4 minutes depending on quality and size.
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18
When you bite them they should be soft.
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19
Once cooked place them quickly in iced water so they keep their color.
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20
Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion.
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21
Set aside.
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22
Caviar Vinaigrette: Mix the olive oil with balsamic vinegar.
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23
Add the 3/4-ounce caviar and the chervil.
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24
Mix but do not add salt (there is enough salt in the caviar).
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25
Add a touch of pepper.
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26
On the top of the plate, place a bouquet of salad.
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27
At the bottom forming half a circle, place 5 petals of red beets.
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28
On the inside place 5 medallions of lobster on top of the petals.
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29
A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil.
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30
On the left a bunch of string beans and on the right a tomato rose.
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31
Coat the lobster medallions with caviar vinaigrette.
