Lobster Ginger

 

I have never had lobster, but I know a lot of people love it..

So this is just incase you are one of them !  :)

 

1 qt. water
1/2 cup white wine
1 carrot, finely chopped
1 rib celery, finely chopped
1 (1-1/4 lb.) lobster
4 oz. fresh spinach, trimmed
2 tbsp. butter or margarine
to taste: salt, white pepper
6 tbsp. sauterne or dessert white wine
juice of 1 lime
1 oz. gingerroot, finely chopped
1/2 cup unsalted butter or margarine

 

    Bring water, 1/2 cup white wine, carrot and celery to a boil in a stockpot.

 

  Add lobster; reduce heat. Simmer for 10 minutes; drain.

 

  Remove meat from shell, discarding shell. 

 

Slice lobster tail into 4 medallions.

 

  Sautè spinach in 2 tbsp.

 

butter in a sautè pan until wilted..

 

 Season with salt and pepper/ Combine 6 tbsp. sauterne,

 lime juice and gingerroot in a saucepan. 

 

 Cook over medium-high heat until reduced by half, stirring frequently. 

 

 Whisk in 1/2 cup butter. 1 tbsp. at a time. 

 

 Season with salt and white pepper. 

 

 Spoon spinach onto a dinner plate. 

 

 Arrange lobster medallions over spinach.

 

  Place whole claw meat on right and left side of bed

of spinach symbolizing the lobster. 

 

 Drizzle ginger sauce over lobster.