2 c white vinegar
10 whole peppercorns
2 bay leaves
1 bunch parsley
1 carrot, diced
2 md onions, peeled, coarsely chopped
3 ribs celery, coarsely chopped
3 garlic cloves, peeled
3 tb salt
4 1 1/2 lb lobsters (live)

1 c Sauternes
2 oz peeled fresh ginger, julienned
1 lb cold butter, cut into small pieces
2 limes, zest grated and juice reserved
salt to taste
pepper to taste

1 1/2 lb fresh spinach, washed and stemmed
2 tb butter

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 meat
from the shells. Cut each tail into six-8 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.