Steam the lobsters in a large pot for 15 minutes.

Set aside to cool.

Remove the lobster shell.

Cut each tail into 6 pieces crosswise.

Reserve the claw meat.

Discard the remaining shell.

Put the carrots, peppers, and beets into a blender.

Add the vegetable broth.

Puree until smooth.

Strain the mixture into a pot.

Cook over low heat until hot.

Heat olive oil in a heavy-bottomed skillet or pot over medium heat.

Add the onion and saute until soft, about 5 minutes.

Add the Arborio rice and stir to combine.

Ladle in 1/2 cup of broth and stir.

Increase the heat to medium-high.

Continue adding broth, 1/2 cup at a time, for the next 25 minutes, stirring constantly.

Season with salt and pepper to taste.

After 25 minutes, add the lobster.

Add the remaining broth and cook until the rice is tender and the lobster is warmed through.

Remove from heat.

Stir in grated ginger, lime juice, and minced parsley.

Divide among 4 bowls.

Garnish with chopped mint.