Shangri-Lee Lobster with Crispy Spinach

Get this all-star, easy-to-follow Shangri-Lee Lobster with Crispy Spinach recipe from Sandra Lee

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....

  • Yield: 4 servings
  • Cooking time: 0 Hour 30 Min
  • Rating: 3/5
  • Publisher: Foodnetwork.com

Ingredients

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

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