No Chef Steph

This dish hits all the tropical notes and comes together in 30 minutes!     1 cup of jasmine rice 1 can of full fat coconut milk Sea salt 2 lobster tails Diced bell pepper (optional) Dried cilantro (optional) Fresh cilantro (optional) Toasted coconut (optional)   Bring well rinsed rice to a boil with coconut milk and bell pepper if using; turn down heat and simmer 15 minutes covered; let rest 10 minutes while still covered. Boil lobster while rice is cooking; remove from water once it reaches 145-150 degrees; rinse in cold water until cool enough to cut from the shell. Toast shredded coconut while the rice is cooking, if using Add rice, lobster, and toppings to bowl, add salt if needed. Serves 2 Notes: fresh lime juice and coconut white balsamic vinegar are great additions to this dish! Cheers and God Bless!