Instructions: In a large stockpot, bring 2 inches of salted water to a boil. Add lobsters, cover, and steam for 10 minutes. Remove lobsters from pot, and set aside to cool.

Remove the meat from the claws. Shell and devein the tails. Cut each of the tails in half lengthwise. Cut each half in half lengthwise; set aside (the lobster can be prepared a few hours in advance and kept, refrigerated, covered with damp paper towels and plastic wrap).

Preheat the oven to 350 degrees with the rack positioned in the center.

Wrap red beets in parchment paper and aluminum foil with a pinch of salt and pepper, and three sprigs of thyme. Repeat with the golden beet. Place on a baking sheet, and roast until fork-tender, 1 to 1 1/2 hours. Set aside until cool enough to handle.

Peel beets. Place in a food processor fitted with the metal blade. Drizzle with 2 tablespoons sherry-wine vinegar and 1 tablespoon walnut oil. Season with salt and pepper. Process until finely chopped; transfer to a medium bowl, and set aside.

Thinly slice the golden beet. Fan the slices out on a plate. Drizzle with remaining 2 teaspoons sherry-wine vinegar and 1 teaspoon walnut oil; set aside for garnish.

To make the Fried Leeks: Wash the leeks in a medium bowl of cool water. Drain, and dry well with paper towels. Heat oil in a deep saucepan to 300 degrees on a deep-frying thermometer. Carefully add leeks to the oil, and cook until light-golden brown. Remove, and drain on paper towels. Lightly season with salt.

To make the Horseradish Cream: In a small bowl, whisk together the cream, horseradish, and vinegar. Season with salt and pepper. Stir in chives.

Season lobster meat with salt and pepper. Lightly drizzle with vinegar and walnut oil. Place a small mound of red beets in the center of each plate. Arrange lobster on top of beets. Garnish each plate with a few slices of golden beets. Top with fried leeks. Spoon the horseradish cream around the perimeter of the plate.

This recipe yields 6 servings.

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