Red Curried Lobster with Crispy Coconut Rice

1. Fill a large bowl (big enough to hold both lobsters) with ice and water. Bring a large pot of cold water to a boil over high heat and add 2 tablespoons of salt. Kill the lobsters by plunging a knife between the eyes and cutting down through the head. Add the lobsters to the pot, cover, and cook for 8 minutes (they will be partially cooked at this point). Drain the lobsters and immediately plunge them into the prepared ice bath. Let sit until cool enough to handle, about 5 minutes. Drain well and pat dry with paper towels.
2. Split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley. Crack the claws and legs slightly with your knife handle. Transfer the lobster halves to a baking sheet, cut-side up.
3. Prepare the coconut rice: In a medium saucepan, heat

2 tablespoons of the oil over medium-high heat. Add the onion and cook until softened and translucent, about 2 minutes. Add the garlic and ginger and cook until softened, about 1 minute. Add the coconut milk, salt, pepper, and 1 cup water and bring to boil over high heat.

Stir in the rice and bring back to a boil. Reduce the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes.

4. Remove the pan from the heat and let sit, covered, for 5 minutes. Uncover and fluff the rice with a fork.

Spread the rice in an even layer on a baking sheet to cool, about 30 minutes. (The rice can be made up to 24 hours in advance-store it on the baking sheet, covered and refrigerated.)

5. Prepare the red curry: In a large saucepan, heat

2 tablespoons of the oil over medium-high heat until almost shimmering. Add the onion and cook until softened and translucent, about 2 minutes. Add the garlic and ginger and cook until softened, about 1 minute. Add the curry and cook until the color darkens and the oils begin to separate, about 3 minutes. Pour in the wine and stir, scraping up any bits stuck on the bottom or sides of the pot. Cook until the liquid is almost gone, about 3 minutes. Add the stock and bring to a boil. Stir in the coconut milk and bring to a boil, then reduce the heat to medium and cook at a hard simmer for 5 minutes. Season with salt and pepper and remove from the heat.

6. Transfer to a blender and blend (make sure you hold the top down with a kitchen towel and start at a low speed, otherwise, the pressure and heat can blow the top offl). Strain the sauce into a clean saucepan, then add ¼ cup of the cilantro and ¼ cup of the scallions.

Cover and place over low heat to keep warm.

7. In a large bowl, combine the rice and ½ cup of the scallions. Season with salt and pepper. In a large cast-iron skillet, over medium-high heat, heat the remaining 2 tablespoons oil until it begins to shimmer.

Add the rice-scallion mixture and, using a heavy-duty metal spatula, immediately press the rice down into the pan until the top is flat. Cook, without stirring, until the bottom has become golden brown and crispy, about 5 minutes (start checking at 4 minutes, making sure not to burn it). Turn the rice over and press down firmly on the top again. Cook until the bottom is golden brown and crispy, about 5 minutes more. Remove from the heat, tent with foil, and set aside.

8. Heat a grill to high. Brush the cut (flesh) sides of the lobsters with the remaining 2 tablespoons oil and season with salt and pepper. Place on the hottest part of the grill, cut-side down, and grill until slightly charred, about 3 minutes. Flip the lobster over and continue to grill until the shell slightly chars and the meat of the tail looks firm and opaque, about 3 minutes. Remove the lobsters and place them on a tray, cut-side up.
9. Spoon some sauce down the length of two oval plates, then place mounds of the crispy rice on each plate. Place a lobster, cut-side up, on each mound of crispy rice. Spoon more sauce over the lobsters, top with fresh lime zest, then sprinkle with the remaining ¼ cup cilantro and 1 cup scallions. Squeeze a lime on each and serve immediately.