Shangri-Lee Lobster With Crispy Spinach
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Curry Sauce: Combine broth and curry sauce mix in heavy medium saucepan
2
Stir over medium heat to blend
3
Whisk in coconut milk and applesauce
4
Bring to a boil, stirring occasionally
5
Set aside and keep warm
6
Crispy Spinach: Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer
7
Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds
8
Be careful as oil may spit and splatter a bit due to the water content of the spinach
9
Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain
10
Sprinkle spinach with salt
11
Set aside and keep warm
12
Lobster Tails and Rice: Prepare rice according to package instructions
13
Set aside and keep warm
14
Meanwhile, sprinkle lobster tails with seafood seasoning
15
Melt butter and oil in heavy large skillet over medium heat
16
Add lobster tails
17
Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes
18
Presentation: Spoon 1 cup of rice onto center of each of 4 dinner plates
19
Slice lobster tails crosswise into 1/2-inch-thick medallions
20
Fan lobster medallions atop rice
21
Place crispy spinach alongside
22
Drizzle curry sauce over and serve immediately