Step 1:

1.Preheat oven to 400°F. Heat 2 tablespoons butter in a large skillet over medium heat. Add garlic and let sizzle until brown. Stir in spinach, season with salt and pepper, and cook, mixing well, for 3 minutes. Squeeze in juice from lemon and cook for 1 minute. Take pan off heat and let cool. Drain liquid, remove spinach and set aside.

Step 2:

2.Melt another 2 tablespoons butter in skillet over medium heat and add tarragon. Cook for about 2 minutes and remove from heat.

Step 3:

3.Spread breadcrumbs on a large plate. 4.Season both sides of filets with salt and pepper. Dip only whiter side of filet in butter and tarragon and then into breadcrumbs

Step 4:

5.Put filets, coated-side down, on a baking pan and place half of spinach stuffing on each one. Roll up filets and set on sheet seam-side down. Cook for 15-20 minutes.

Step 1:Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.

Step 2:Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.

Step 3:Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.