Frank's Recipes! Low Fat Poached Lobster with Ginger, Lime and Sautérnes

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Low Fat Poached Lobster with Ginger, Lime and Sautérnes

Yield: 4 Servings

LOBSTERS
2 c White vinegar
10 Whole peppercorns
2 Bay leaves
1 bn Parsley,washed
1 Carrot, washed and diced
2 md Onions, peeled, coarsely Chopped
3 Ribs celery, coarsely Chopped
3 Garlic cloves, peeled
3 tablespoon Salt
4 1 1/2 lb lobsters (live)

SAUCE
1 c Sautérnes
2 oz Peeled fresh ginger, Julienned
1 lb Cold butter, cut into Small pieces
2 Limes, zest grated and Juice reserved
pn Salt to taste
pn Pepper to taste

TO FINISH
1 1/2 lb Fresh spinach, washed and Stemmed
2 tablespoon Butter

GARNISH
1 Mango,diced
1 Red bell pepper, diced
1 Avocado, diced

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 Sautérne 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. Sauté 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.

Per Serving with 2 1/2 tablespoon of sauce: 792 cal; 38 gm pro; 22 gm carb; 56 gm fat; 239 mg chol; 29 gm sat fat; 1111 sodium.