Recipe by Chef Skip Laskody
Cook the lobster tails by boiling until cooked about 8-10 minutes. Remove all the meat and slice 1/4 inch thick. Slice the beets into 1/2 inch thick circles. Peel the mangos and avocados as close to service time as possible. Slice them as close to the size of the beets. Place a ring mold on a chilled plate layer the beets, avocados, and mangos in the ring. Combine the lime juice, lemon juice, Chardonnay, shallots, chives and bold olive oil into a mixing bowl. Combine well. Drizzle 2 tbl. over the vegetable and mango ring. Top with cut lobster.