Shangri-Lee Lobster with Crispy Spinach

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Beach Bash

Rated: 2 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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Ingredients

Curry Sauce:

2 (14-ounce) cans reduced-sodium chicken broth
1 (3.5-ounce) box golden curry sauce mix
1 (14 1/2-ounce) can unsweetened coconut milk
1 (3-ounce) jar applesauce

Crispy Spinach:

2 cups vegetable oil
1 (10-ounce) bag fresh spinach leaves, washed and dried
Salt

Lobster Tails and Rice:

1 (5.1-ounce) box lemon and herb-flavored rice
4 (6-ounce) uncooked lobster tails, shells removed
2 teaspoons seafood seasoning
1 tablespoon butter
1 tablespoon olive oil

Directions

Curry Sauce:

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:

Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer. Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds. Be careful as oil may spit and splatter a bit due to the water content of the spinach. Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain. Sprinkle spinach with salt. Set aside and keep warm.

Lobster Tails and Rice:

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.

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Comments & Reviews

recipe Shangri-Lee Lobster with Crispy Spinach
Dave Lubbock, TX 09-18-2008
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Lobster-A great go together with spinach
Rated: 5 stars out of 5

I love Lobster and I love spinach and Sarah has done a wonderful job on both!
recipe Shangri-Lee Lobster with Crispy Spinach
Anonymous 04-03-2008
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why?
Rated: 1 stars out of 5

why would you remove the lobster meat from the shell to cook it? it's much easier to steam or boil it in its shell (and its... less likely to get tough or dry out). sandra obviously got the idea for the fried spinach from fried basil leaves in thai cuisine, but they're really used more as a garnish than a side dish.Read more
recipe Shangri-Lee Lobster with Crispy Spinach
May-Britt Chatham, NJ 06-28-2007
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Thai lovers, this is for you. I adore this recipe.
Rated: 5 stars out of 5

I think this recipe is terrific; it's delicious, quick and very, very easy! Lots of fun and very impressive!
recipe Shangri-Lee Lobster with Crispy Spinach
Anonymous 06-19-2007
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I want my $40.00 back
Rated: 1 stars out of 5

A horrible waste of lobster tail. I'm disappointed. I love curries and love lobster. This overpriced recipe was an... absolute mess.Read more
recipe Shangri-Lee Lobster with Crispy Spinach
J.R. Roswell, GA 10-04-2006
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A little messy but worth the trouble!
Rated: 4 stars out of 5

I had this at a friends home and loved it. I had to try it for myself. It is a little messy with the fried spinach but it... is so good when you get it right. The 30 seconds is way off on the frying time. You need to keep it in the oil until it becomes crispy. The sauce is delicious but like other reviewers I found it to be a little too rich and overpowering if you put it on too thick. Overall I loved it and will make it again.Read more
recipe Shangri-Lee Lobster with Crispy Spinach
BECKY perrysburg, OH 08-04-2006
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Fabulous
Rated: 1 stars out of 5

Everyone at the Testavin dinner loved this. Applesauce in curry gave it the essence of class.