📖 Instructions

1. Begin by thoroughly rinsing the jasmine rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming too sticky during steaming. Place the rinsed rice in a bowl and add fresh water, ensuring it covers the rice by about an inch. Allow the rice to soak for at least 30 minutes, or up to an hour. Soaking helps the rice cook more evenly and gives it a fluffier texture.
2. While the rice is soaking, prepare the lobster. If using live lobsters (I've never been brave enough!), humanely dispatch them, or use fresh lobster tails. Gently rinse the lobster tails under cold water and pat them dry with paper towels. Using kitchen shears or a sharp knife, carefully cut along the top of each lobster tail shell, being careful not to cut all the way through the meat. This will allow the lobster meat to cook more evenly and make it easier to remove after steaming.
3. Next, prepare your steaming setup. If using a bamboo steamer, line the bottom with parchment paper or banana leaves to prevent the rice from sticking. If using a metal steamer, ensure there is enough water in the pot to create steam without the water touching the bottom of the steamer basket. Bring the water to a rolling boil.
4. Drain the soaked rice thoroughly and spread it evenly over the prepared steamer. Place the lobster tails on top of the rice, arranging them so they are not overcrowded. Cover the steamer with its lid and place it over the pot of boiling water. Steam the rice and lobster for 20-25 minutes, or until the rice is cooked through and the lobster meat is opaque and bright red. Check the water level periodically and add more if needed to prevent the pot from drying out.
5. While the rice and lobster are steaming, prepare the ginger-scallion sauce. In a small saucepan, heat the sesame oil over medium heat. Add the minced ginger and scallions and cook for 1-2 minutes, until fragrant and slightly softened. Be careful not to burn the garlic. Remove the saucepan from the heat and stir in the soy sauce and a drizzle of honey. Taste and adjust the seasoning as needed, adding more soy sauce for saltiness or honey for sweetness.
6. Once the rice and lobster are cooked, carefully remove the steamer from the pot. Transfer the rice to a serving platter and arrange the steamed lobster tails on top. Spoon the ginger-scallion sauce generously over the lobster and rice. Garnish with fresh cilantro leaves and a sprinkle of red pepper flakes, if desired. Serve immediately and enjoy!
7. For those of you who want to be extra fancy: gently crack the lobster tails open to reveal the succulent meat inside. You can also serve the lobster with small bowls of extra ginger-scallion sauce on the side for dipping. A simple side of steamed greens, like bok choy or spinach, makes a lovely accompaniment to this dish.