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1 quart water
1/2 cup white wine
1 carrot, finely chopped
1 rib celery, finely chopped
1 (1-1/4 pound) lobster
4 ounces fresh spinach, trimmed
2 Tablespoons butter
Salt and white pepper to taste
6 Tablespoons sauterne or dessert white wine
Juice of 1 lime
1 ounce gingerroot, finely chopped
1/2 cup unsalted butter
Bring the water, 1/2 cup white wine, carrot and celery to a boil in a stockpot. Add the lobster; reduce heat. Simmer for 10 minutes; drain. Remove the meat from the shell, discarding the shell. Slice the lobster tail into 4 medallions. Saute the spinach in 2 Tablespoons butter in a sauté pan until wilted. Season with salt and white pepper.
Combine 6 Tablespoons sauterne, lime juice and gingerroot in a saucepan. Cook over medium-high heat until reduced by 1/2, stirring frequently. Whisk
in 1/2 cup butter 1 Tablespoon at a time. Season with salt and white pepper. Spoon the spinach onto a dinner plate. Arrange the lobster medallions over the spinach. Place the whole claw meat on the right and left side of the bed of spinach symbolizing the lobster. Drizzle the ginger sauce over the lobster.