• For the vinaigrette – Place all ingredients in a mixing bowl and whisk until well combined.

Bake the Lobster Tails:

• Prepare lobster tails first by cutting the top of the shell down the centre to the tail but not cutting the tail.
• Place the tails flesh-side up in a baking dish at 425ºF with a small amount of water or wine at the bottom.
• Depending on the weight of your lobster tails, bake them for 1 – 2 minutes per ounce, making sure not to overcook.
• Cool, then pull lobster meat out of the shell, dice into cubes and set aside. Save the shells.

Roast the Golden Beets:

• Preheat oven to 425°F.
• Wrap the beets in aluminium foil.
• Bake for approximately 20 minutes or until you can easily pierce the beet with a knife and it comes out easily.
• Cool and rub beets with fingers to remove skin; it will come off easily.
• Dice and set aside.

Lobster Salad Assembly:

• Place all ingredients in a bowl and toss with just enough Blood Orange Vinaigrette to coat the salad. There may be extra vinaigrette leftover to refrigerate and use on salads, steamed vegetables or other dishes.
• Place an empty lobster shell on a plate and place salad on top.
• Garnish with Alfalfa Sprouts on top of the salad and serve with a glass of Roussanne.