For the lobsters: in a large nonreactive stockpot, combine two gallons water with the vinegar, peppercorns, bay leaves, parsley, carrot, onions, celery and garlic. Bring to a boil. Add the salt and live lobsters and return to a boil. Remove from the heat and allow to sit 20 minutes. Remove the claws, knuckle and tail meat from the shells. Cut each tail into six pieces. Reserve one quart of the cooking liquid.
For the sauce, in a nonreactive pot, heat the Sauterne with the julienned ginger and reduce to a syrup. Lower the heat and slowly whisk in the one pound of the cold butter. Do NOT allow the sauce to boil. Add the lime zest. Adjust the sauce to taste with the lime juice, salt and pepper.
To finish: reheat the reserved cooking liquid. Saute the spinach in the two tablespoons butter and season to taste with salt and pepper. Reheat the lobster meat in the heated cooking liquid for 30 seconds.
Squeeze the excess liquid from the spinach and arrange on four dinner plates. Place the lobster around the spinach on each plate, spoon the sauce over the lobster and garnish with the diced mango, red pepper and avocado.
Your Poached Lobster is ready. Buon appetito!
Related recipes: Poached Lobster, Lobster with Ginger, Sauternes, Live Lobster
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