Instructions: Bring wine, shallots and ginger to boil. Simmer about 5 minutes.

Meanwhile, melt butter and add flour to make a roux. Add heavy cream and wine mixture. Season with salt and white pepper to taste. After sauce has thickened, gently stir in lobster pieces or shrimp and heat for about 5 minutes on low heat. Cook fresh spinach for 4 minutes. Drain and rinse with cold water. Reheat spinach in butter.

TO SERVE:
Place hot rice in center of plates. Arrange 4 small mounds of spinach on the outside of rice on each plate. Place sauce over rice, spinach and shellfish. Garnish with lime wedges.

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