Best 3 Shangri Lee Lobster With Crispy Spinach Recipes
Shangri-Lee Lobster with Crispy Spinach is a delightful fusion dish that combines the luxuriousness of lobster with the vibrant flavors of crispy spinach. This tantalizing recipe promises a culinary journey that will transport your palate to a realm of culinary bliss. With its perfect balance of textures and flavors, this dish is sure to impress even the most discerning of palates.
Check out the recipes below so you can choose the best recipe for yourself!
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
We love this warm, rich, and creamy spinach dip made with fresh lobster meat. It's perfect as an appetizer for casual parties or weekend dinners. The best part is our spinach lobster dip is ready in 20 minutes; serve it with crackers, tortilla chips, crostini or veggies. It also pairs perfectly with chardonnay.
Provided by cooks with soul
Categories appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 9
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.
Tips:
- To ensure that the lobster is cooked evenly, make sure that the pan is large enough to accommodate it in a single layer.
- Do not overcrowd the pan with lobster tails, as this will prevent them from cooking evenly.
- To achieve a crispy spinach, make sure that the spinach is thoroughly dried before frying.
- Use a neutral-flavored oil for frying the spinach, such as canola or vegetable oil.
- When making the beurre blanc sauce, be sure to whisk the butter in slowly, a little at a time, to prevent the sauce from breaking.
- To add a touch of luxury to the dish, consider using clarified butter instead of regular butter in the beurre blanc sauce.
Conclusion:
This recipe for Shangri-La Lobster with Crispy Spinach is sure to impress your guests with its elegant presentation and delicious flavors. The tender and succulent lobster, paired with the crispy spinach and rich beurre blanc sauce, creates a truly memorable dish. Whether you're celebrating a special occasion or simply looking for a gourmet meal, this recipe is sure to deliver.
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