By: Cooking for Keeps, sponsored by the Maine Lobster Marketing Collaborative
Prep time: 5 minutes | Cook time: 30 minutes | Serves 4
- 2 tsp coconut oil
- 4 large garlic cloves, minced and divided
- ½ cup coconut milk
- 1 ½ cups chicken broth
- ¼ tsp salt
- 1 cup basmati or jasmine rice
- 3 scallions, sliced and divided
- 1 lb raw Maine Lobster claw and knuckle meat, thawed
- 2 tbsp unsalted butter, divided
- 2 tsp minced fresh ginger
- 2 tbsp soy sauce
- 2 tbsp pure maple syrup
- ¼ cup unsweetened coconut
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.