Shangri Lee Lobster With Crispy Spinach Recipes

SHANGRI-LEE LOBSTER WITH CRISPY SPINACH

Steps:

• 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.

SPINACH LOBSTER DIP

Steps:

• Take a colander and line it with paper towel. Place the thawed, drained spinach on the paper towel. Wrap the paper towel around the spinach and squeeze out as much water as you can; set aside.
• Heat butter in a large, non-stick skillet over medium-high heat.
• Saute shallot in butter until soft, about 4 minutes.
• Stir in paprika and cook until fragrant, about 30 seconds.
• Add spinach, cream cheese, Monterey Jack, and heavy cream. Stir until cream cheese has melted, about 4 minutes.
• Stir in lobster and continue cooking for 5 minutes more.
• Season with salt and pepper and serve hot with crackers, tortilla chips, crostini or veggies.

SHANGRI-LEE LOBSTER WITH CRISPY SPINACH

Steps:

• 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.