Wash the spinach and keep only the leaves.

Sauté in oil for 2-3 minutes. Leave to strain.

Mix the noodles with the cheese. Put a little spinach in individual moulds and cover with 2-3 spoonfuls of noodles. Put spinach over the top again.

Clean the lobsters and remove their flesh. Prepare the sauce.

Rinse the shell and claws to remove whatever is left from cleaning the lobster and boil in a litre of water together with the fresh onions, dried onions, wine and thyme for 15 minutes. Pour through a thin sieve. Add saffron and boil slowly for about an hour.

Finally, add olive oil, salt and pepper and thicken slightly with the corn flour.

Cut the lobster into small pieces. Sauté in a little olive oil, sprinkle salt and pepper and add the ouzo. Light up and deglaze with wine. Leave over strong heat for another 5 minutes.

Mix the lobster with the sauce. Turn moulds upside down and serve the lobster on spinach base.

Garnish with a few shreds of saffron.