MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sandra's Shanghai Lobster
 Categories: Seafood, Vegetables, Herbs, Wine, Dairy
      Yield: 4 servings

      2 tb Kosher salt
      1 ts Fresh ground black pepper
      2    Ribs celery
      1 lg Onion; peeled, halved
    1/2 bn Fresh thyme
      4    Frozen lobster tails
      2 tb Unsalted butter
      2    Shallots; fine chopped
    1/2 c  White wine
      1 tb Fine chopped garlic
      1 tb Fine chopped ginger
      1 ts Curry powder
    1/4 ts Red pepper flakes
      8 oz Bottle clam juice
    1/2 c  Unsweetened coconut milk
    1/2 c  Heavy cream
      1 tb Soy sauce
           Steamed jasmine rice; to
           - serve

MMMMM--------------------CRISPY FRIED SPINACH-------------------------
           Oil; for frying
      6 oz Bag fresh baby spinach
           Salt

  Recipe courtesy of Sandra Lee

  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.

  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+#F/190+#C. 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

  Yield: 4 servings

  RECIPE FROM: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Not all round sandwiches are burgers.

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)