Lobster With Light Curry Sauce

Ingredients 2 (8-ounce) fresh or frozen lobster tails, thawed Vegetable cooking spray 1 tablespoon margarine 2 teaspoons curry powder 1 tablespoon peeled, minced ginger root 1 teaspoon minced garlic 1/2 cup evaporated skimmed milk 1/2 cup clam juice 1/4 cup Chablis or other dry white wine 1/4 cup ruby port wine 1 tablespoon balsamic vinegar