Heat Sauce pan. Reserve 1 Tbsp. of butter. Pour in the water and whisk in remaining butter cubes one by one until all the butter is melted. Add salt and black pepper to taste. Do not bring this to a boil; keep on a very low flame. Add the lobster medallions and poach them until firm to the touch for approximately 20 minutes.2. For Pommes Maxim:Combine thin slices of Irish potatoes; 1 Tbsp. melted butter and 1 or 2 tsp cornstarch and mix well. Layer about seven slices of potatoes (overlapping each other to form a circle) in a heated frying pan; and then fry until crisp and golden on both sides.3. For Herb Oil:Use a juice extractor to extract the juice from some fresh parsley. Reserve 1 Tbsp. of the extra virgin olive oil for cooking the callaloo; then add remaining extra virgin olive oil to the juice extractor; whisk well adding salt and black pepper to taste.4. For Beetroot Essence:Pour the extracted beetroot juice in a sauce pan and add the balsamic vinegar. Boil for two minutes adding salt and black pepper to taste. Thicken with dissolved cornstarch while stirring constantly.5. For Sauteed Callaloo:Heat reserved 1 Tbsp. of Extra Virgin Olive Oil in a frying pan and saute the onion and red peppers until translucent. Add the callaloo and saute for 2 minutes (do not saute too long as the callaloo will turn brown). Add salt and black pepper to taste.Enjoy!