1 LB RAW CLAW AND KNUCKLE MEAT, THAWED
4 LARGE CLOVES, MINCED AND DIVIDED
3, SLICED AND DIVIDED
2 TSP MINCED
1 ½ CUPS
2 TBSP, DIVIDED
Heat a medium sauce pan to a medium-low heat. Add coconut oil. Once the oil melts, add two minced garlic cloves. Sauté until fragrant about 30 seconds to 1 minute. Pour in coconut milk, chicken broth and ¼ tsp salt. Bring to a boil. Stir in rice and and boil for 30 seconds. Turn the heat down to low and cover with a lid. Simmer for 15-20 minutes until rice has been absorbed. Add half of the scallions. Remove from heat and set aside.
Season the lobster with salt and pepper.
Heat a large skillet to a medium heat. Add 1 tablespoon of the butter. Once the butter is hot, add the lobster. Sauté the lobster until bright red and cooked through, about 3-4. Minutes. Remove from pan and set aside while you make the sauce.
Add remaining tablespoon of butter to the same skillet. Once the butter melts, add the ginger and garlic, sauté for 1 minute. Add in soy sauce and maple syrup, bring to a boil and reduce to a simmer. Simmer until thickened and sticky.
Add the cooked lobster back to the sauce and toss.
Serve lobster over coconut rice. Spoon sauce on top and garnish with remaining scallions and coconut.
You can swap out cooked lobster claw and knuckle meat for raw, just skip cooking the lobster and toss the cooked lobster with the sauce in the end. You can also use four lobster tails as well.
Be sure the lobster is completely thawed and dried with a paper towel before adding to the pasta and sauce. You don’t want any excess moisture to be in the lobster or it will steam instead of sauté.