-
1
Curry Sauce:
-
2
Combine broth and curry sauce mix in heavy medium saucepan.
-
3
Stir over medium heat to blend.
-
4
Whisk in coconut milk and applesauce.
-
5
Bring to a boil, stirring occasionally.
-
6
Set aside and keep warm.
-
7
Crispy Spinach:
-
8
Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer.
-
9
Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds.
-
10
Be careful as oil may spit and splatter a bit due to the water content of the spinach.
-
11
Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain.
-
12
Sprinkle spinach with salt.
-
13
Set aside and keep warm.
-
14
Lobster Tails and Rice:
-
15
Prepare rice according to package instructions.
-
16
Set aside and keep warm.
-
17
Meanwhile, sprinkle lobster tails with seafood seasoning.
-
18
Melt butter and oil in heavy large skillet over medium heat.
-
19
Add lobster tails.
-
20
Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes.
-
21
Presentation:
-
22
Spoon 1 cup of rice onto center of each of 4 dinner plates.
-
23
Slice lobster tails crosswise into 1/2-inch-thick medallions.
-
24
Fan lobster medallions atop rice.
-
25
Place crispy spinach alongside.
-
26
Drizzle curry sauce over and serve immediately.
