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Shangri-Lee Lobster
with Crispy Spinach
Serves 4
| Ingredients: | |
| CURRY SAUCE | |
| 2 | 14-ounce cans reduced-sodium chicken broth, Swanson® |
| 1 | 3.5-ounce box golden curry sauce mix, S & B® (international food section) |
| 1 | 14 1/2-ounce can unsweetened coconut milk (international foods section) |
| 1 | 8-ounce jar applesauce, Mott's® |
| CRISPY SPINACH | |
| 2 | cups vegetable oil, Crisco® |
| 1 | 10-ounce bag fresh spinach leaves |
| Salt | |
| LOBSTER TAILS AND RICE | |
| 1 | 5.1-ounce box lemon and herb-flavored rice, Knorr® |
| 4 | 6-ounce uncooked lobster tails, shells removed |
| 2 | teaspoons Chef Paul Prudhomme's Magic Seafood Seasoning Blend® |
| 1 | tablespoon butter, Land O' Lakes® |
| 1 | tablespoon olive oil, Star® |
Prep Time: 10 minutes
Cooking Time: 20 minutes
Curry Sauce Preparation:
- Combine broth and curry sauce mix in heavy medium saucepan.
- Stir over medium heat to blend.
- Whisk in coconut milk and applesauce.
- Bring to a boil, stirring occasionally.
- Set aside and keep warm.
Crispy Spinach Preparation:
- Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees on deep-fry thermometer.
- Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds.
- Using skimmer or slotted spoon, transfer crispy spinach to paper towels to drain.
- Sprinkle spinach with salt.
- Set aside and keep warm.
Lobster Tails & Rice Preparation:
- Prepare rice according to package instructions.
- Set aside and keep warm.
- Meanwhile, sprinkle lobster tails with seafood seasoning.
- Melt butter and oil in heavy large skillet over medium heat.
- Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes.
Presentation:
- Spoon 1 cup of rice onto center of each of 4 dinner plates.
- Slice lobster tails crosswise into 1/2-inch-thick medallions.
- Fan lobster medallions atop rice.
- Place crispy spinach alongside.
- Drizzle curry sauce over and serve immediately.
