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Shangri-Lee Lobster with Crispy Spinach Recipe

Shangri-Lee Lobster with Crispy Spinach

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Rated: 2 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on September 18, 2008

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    I love Lobster and I love spinach and Sarah has done a wonderful job on both!

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  • on April 03, 2008

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    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.

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  • on June 28, 2007

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    I think this recipe is terrific; it's delicious, quick and very, very easy! Lots of fun and very impressive!

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  • on June 19, 2007

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    A horrible waste of lobster tail. I'm disappointed. I love curries and love lobster. This overpriced recipe was an absolute mess.

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  • on August 04, 2006

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

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  • on July 28, 2006

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    What a waste of money! Lobster is very expensive and this recipr ruined it. The lobster was tough and overcooked and the curry sauce was nauseating. The spinach was limp and very greasy -- it too was nauseating.

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  • on June 27, 2006

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    I should have checked the sauce like the other reviewer suggested.

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  • on June 26, 2006

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    it would have ruined everything else.

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  • on June 22, 2006

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    were all very bad.

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  • on June 22, 2006

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    There is nothing remotely good to say about the lobster or the spinach. The other reviews say it all. YUCK!

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