Tea Smoked Lobster Salad With Gold And Red Beets

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   ["Wash the beets and trim the roots and stem, drizzle with 2 tablespoons of olive oil.", "Roast the beets in a preheated 350 degree oven until they are easily pierced with a knife, about 1 1/2 hours.", "When the beets are cool enough to handle simply slip the skins off or pare with a knife.", "Slice the beets and sprinkle with salt and pepper and drizzle them with the lemon juice and remaining olive oil. Best if made one day ahead to let the flavors develop.", "To smoke the lobsters:", "Perform the ""coup de grace"" by severing the lobster's head between the eyes. Steam the lobsters for 8 minutes, and crack the shells slightly to allow the smoke to more easily penetrate the lobster flesh. I use a small electric smoker. In a disposable aluminum pan, spread the brown sugar and top with the tea leaves. Turn on the smoker and place the lobsters on a rack over the tea and sugar. The brown sugar dissolves and burns the tea leaves and creates a delicious smoke. When the smoke is evident, turn off the smoker and let the lobster sit in the smokey environment for 10 minutes-no longer, because you don't want the smoke to overwhelm the delicate lobster. Pick the lobster meat and cut into bite sized chunks-can be made a day ahead and chilled until needed."]

* Per serving · 4 servings · Values may vary.