Preparation

1. Prepare coloring water. In a pot, add water, beet pieces, white vinegar, salt and pepper. Boil for about 12 minutes and set aside.
   
   
2. Add the eggs to the coloring water and marinate for a minimum of 4 hours, or prepare the marinade the day before. Keep refrigerated.
   
   
3. Cut eggs in half and remove yolks.
   
   
4. In a mixing bowl, add the egg yolks, avocado, zest and lemon juice and blend in a food processor for about 2 minutes until smooth. Season with salt and pepper and set aside.
   
   
5. In a bowl, add lobster meat, mayonnaise, Dijon mustard and chopped parsley. Combine ingredients, season with salt and pepper and set aside.
   
   
6. Prepare the avocado and lobster filling. In a separate bowl, mix avocado purée, add ¾ of the lobster meat mixture. Keep about ¼ of the lobster mixture for presentation.
   
   
7. Pour the avocado and lobster filling into a pastry bag. Stuff egg halves and set aside.
   
   
8. Place a leaf of Boston lettuce in the center of the plate. Arrange the garnished eggs on the leaf. Decorate egg halves with remaining lobster meat mixture. Season with ground pepper and serve.