Best 3 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.

SANDRA'S SHANGHAI LOBSTER

Steps:

• Fill a pot large enough to hold the lobster tails with water. Add the salt, pepper, celery, onion and thyme, and bring to a boil. Add the lobster tails. When the pot returns to a boil, remove the tails and set them aside. They will not be fully cooked but will finish cooking in the sauce.
• Melt the butter in a large skillet over medium heat. Add the shallots and cook until soft. Add the wine and cook until it is reduced by half. Add the garlic, ginger, curry powder and red pepper flakes. Cook for 1 minute. Add the clam juice and cook until it is reduced by half, 5 to 6 minutes. Add the coconut milk, cream and soy sauce, and then bring to a simmer. Add the lobster tails to the pan. Reduce the heat to low, cover and cook for 5 to 6 minutes. Remove the lobster; set aside and keep warm. Turn the heat to medium-low and cook until the liquid is thickened and reduced by half, 6 to 8 minutes. Taste, and adjust the seasoning with salt and pepper.
• To serve, put a pile of jasmine rice onto a plate. Nestle a lobster tail next to the rice. Pour over some sauce and garnish with the Crispy Fried Spinach.
• In a deep fryer or a Dutch oven filled about halfway with oil over medium-high heat, bring the oil to 375 degrees F.
• While the oil is heating, look through the spinach leaves and pick off any tough stems. Gently drop a small handful of leaves into the hot oil. Be careful as the oil will splatter. Cook for about 30 seconds, turning once, and remove leaves to paper towel lined plates to drain. Season with salt. Serve as soon as possible.

LOBSTER WRAP

Steps:

• In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.