Broiling—Cut the bottom of the shell of your lobster tails with kitchen scissors, so they will lie flat. You can also cut the top part of the lobster tail shell down to the fan, and pull out the meat (not detaching it from the tail). Then arrange the uncooked meat on the top of the shell, and broil.

Boiling or Steaming—Allow two minutes of cooking time per ounce. Once cooked, run under cold water to stop the cooking process, and serve.

1 cup rice
1½ cup water
a few drops of lemon juice

1 cup coconut milk
½ tablespoon ground curry
a handful of finely chopped green onion

1 lobster tail, shell removed and cut into bite size pieces
1 tablespoon olive oil
a handful of freshly chopped cilantro

In a medium saucepot with lid, prepare the rice according to the manufacturer's instructions. When the rice is done, set it aside.

In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.

In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.

Serve immediately right from the skillet.

Yield: 2 servings