Scallops With Saffron Lobster Sauce and Caviar

• 3 cups dry white wine
• 1 2-pound lobster
• 2 1/2 teaspoons cold, unsalted butter
• 2 shallots, peeled and minced
• 1 cup sparkling wine
• 1 pound large sea scallops
• 1/4 teaspoon saffron threads
• 3 tablespoons golden caviar
• 8 cups cleaned and stemmed spinach leaves

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.

white wine, lobster, cold, shallots, sparkling wine, scallops, saffron threads, golden caviar

Taken from cooking.nytimes.com/recipes/848 (may not work)