Shangri-Lee Lobster with Crispy Spinach

Name: Shangri-Lee Lobster with Crispy Spinach
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 85 grams applesauce; 1 Tbsp butter; 794 grams reduced-sodium chicken broth; 145 grams box lemon and herb-flavored rice; 680 grams uncooked lobster tails, shells removed; 1 Tbsp olive oil; 4 servings Salt; 2 teaspoons seafood seasoning; 99 grams box golden curry sauce mix; 283 grams fresh spinach leaves, washed and dried; 411 grams unsweetened coconut milk; 473 milliliters vegetable oil

Shangri-Lee Lobster with Crispy Spinach might be a good recipe to expand your main course recipe box. One serving contains 705 calories, 16g of protein, and 43g of fat. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have applesauce, butter, vegetable oil, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 50 minutes. It is a good option if you're following a gluten free diet.

Instructions

Combine broth and curry sauce mix in heavy medium saucepan. Stir over medium heat to blend.

Ingredients you will need

Curry Mix

Broth

Equipment you will use

Sauce Pan

Whisk in coconut milk and applesauce. Bring to a boil, stirring occasionally. Set aside and keep warm.

Ingredients you will need

Coconut Milk

Applesauce

Equipment you will use

Whisk

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.

Ingredients you will need

Spinach

Water

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Kitchen Thermometer

Skimmer

Pot

Wok

Sprinkle spinach with salt. Set aside and keep warm.

Ingredients you will need

Spinach

Salt

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.

Ingredients you will need

Seafood Seasoning

Lobster Tails

Butter

Rice

Cooking Oil

Equipment you will use

Frying Pan

Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes.

Ingredients you will need

Lobster Tails

Lobster

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.

Ingredients you will need

Lobster Tails

Lobster

Rice

Place crispy spinach alongside.

Ingredients you will need

Spinach

Drizzle curry sauce over and serve immediately.

Ingredients you will need

Curry Sauce

Equipment

Ingredients

Servings:

85grams

applesauce 1Tbsp

butter 794grams

reduced-sodium chicken broth 145grams

box lemon and herb-flavored rice 680grams

uncooked lobster tails, shells removed 1Tbsp

olive oil 4servings

Salt 2teaspoons

seafood seasoning 99grams

box golden curry sauce mix 283grams

fresh spinach leaves, washed and dried 411grams

unsweetened coconut milk 473milliliters

vegetable oil

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Domaine Pinson Freres Chablis Mont de Milieu Premier Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.

Domaine Pinson Freres Chablis Mont de Milieu Premier Cru

Exotic aromas of pineapple, vanilla, and apricot on the nose. Round, well-balanced, and with good persistence of flavor.Pair with fish with sauce, white meat with cream, ham off the bone with a chablisienne sauce.