Preparation 

Cook the lobsters in broth for about three minutes and then remove the shells.

Peel the apple and cut it into small dice.

Cut the orange peel into thin strips (julienne) and then blanch until the water returns to the boil.

Remove the stalks and wash the spinach.

Make the sauce: fry the lobster heads and shells in a spoonful of olive oil; add the washed and sliced stick of celery and carrot; deglaze with the cognac; add the tomatoes cut into quarters and then pour in the sauternes; allow to reduce and then add a little water to barely cover the shells and leave to simmer for about 45 minutes. Pass the jus through a sieve, reduce it and then add a small ladle of cream. Leave to simmer until it reaches a creamy consistency. Blend just before serving.

Wilt the spinach with a small knob of butter and then add the julienne of orange. Sauté the lobster tails for two or three minutes in a little butter and add the diced apple.

Assembly

Place a small quantity of spinach in the middle of the plate to make a base for the lobster; surround with the diced apple. Finally, add the sauce.