- 1 pound lobster tails
- 1/4 cup butter
- 6 cloves garlic, minced
- 1/4 cup white wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Hungarian paprika
- 1 dash salt and pepper (optional)
- 1 tablespoon lemon juice
- 8 ounces spinach leaves
- Lobster should be at room temperature prior to cooking. Remove meat from shell. The easiest way to do this is by striking the tails lengthwise with a sharp cleaver and then breaking the tail apart. Cut the lobster meat into bite sized pieces.
- In a sauce pan, melt butter over medium-low heat. Add the minced garlic and cook for a minute.
- Add the white wine, Worcestershire sauce, mustard, and paprika. Whisk together until well blended. Add a dash of salt and pepper and simmer for about 5 minutes.
- Meanwhile, rinse well the spinach leaves. If leaves are large, cut them into smaller pieces. Bring your steamer to a boil but do not add the spinach until you are ready to cook the lobster. The spinach should be added to the steamer 1 minute after the lobster is added to the sauce pan
- Add lobster to the sauce pan and simmer for 3 minutes, stir occasionally. Do not over cook. Turn off the heat and stir in the lemon juice.
- Drain the spinach well. Divide between two plates. Spoon the lobster over the spinach with plenty of the juices. Serve immediately.