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1
For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat.
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2
Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes.
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3
Add 1 1/2 cups water, the coconut milk and salt and stir to combine.
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4
Simmer, uncovered, until the liquid reduces to the level of the rice.
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5
Cover the pot and reduce the heat to low.
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6
After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes.
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7
Fluff the rice with a fork and add the cilantro and scallions.
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8
For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat.
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9
Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes.
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10
Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds.
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11
Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest.
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12
Bring to a simmer and cook for 5 to 7 minutes.
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13
Finish with the lime juice and half of the cilantro.
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14
Pour half of the jerk sauce into a small bowl for serving and set aside.
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15
Reserve the remaining sauce for brushing during grilling.
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16
For the lobster: Preheat a grill or grill pan to medium-high heat.
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17
Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down.
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18
Grill until nicely charred, 5 minutes.
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19
Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell.
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20
This is a great family-style plate.
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21
Line a platter with the coconut rice and arrange the grilled lobster tails on top.
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22
Smear each tail with some of the butter and pour over the remaining jerk sauce.
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23
Garnish with the remaining cilantro and scallion greens.
