-
1
In a large pot, bring the white wine to a boil over high heat.
-
2
Add the lobster, cover, reduce heat and steam for 10 minutes.
-
3
Remove the lobster and set aside.
-
4
Reserve the broth.
-
5
When the lobster is cool, remove the meat from the claws and tail and set aside.
-
6
Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks.
-
7
Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour.
-
8
Strain and set aside.
-
9
Melt 1 teaspoon of the butter in a clean saucepan.
-
10
Add the shallots, and saute until softened, about 30 seconds.
-
11
Add the lobster broth and the sparkling wine, and bring to a slow simmer.
-
12
Add the scallops, and simmer just until cooked through, about 3 minutes.
-
13
Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
-
14
Place 2 cups of the poaching liquid in a small saucepan over medium heat.
-
15
Simmer until reduced to 1 cup, about 15 minutes.
-
16
Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes.
-
17
Cut the remaining 1 1/2 teaspoons butter into small pieces.
-
18
Remove the sauce from the heat, and gradually whisk in the butter.
-
19
Carefully stir in the caviar to avoid breaking the eggs.
-
20
Cut the lobster meat into bite-size chunks.
-
21
Steam the spinach just until wilted, and divide among 4 plates.
-
22
Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster.
-
23
Serve immediately.
