Shangri Lee Lobster with Crispy Spinach

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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