In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 6.

While rice cooks, wash and dry produce.

Halve, peel, and thinly slice shallot. Halve, peel, and cut onion into ¼-inch-thick wedges. Halve, core, and cut bell pepper into ¼-inch strips. Thinly slice scallions, separating whites from greens. Zest and quarter limes. Roughly chop cilantro.

Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell).

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-low heat. Add shallot and cook, stirring occasionally, until golden brown, 4-5 minutes. Turn off heat; transfer to a paper-towel-lined plate. Season immediately with salt. Wipe out pan. TIP: Pull the shallot a little earlier than you think; it burns easily!

Heat a large drizzle of oil in same pan over medium-high heat. Add tomatoes, onion, bell pepper, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until veggies are softened, 5 minutes.

Stir in half the curry powder (all for 4 servings); cook, stirring constantly, 30-60 seconds more.

While veggies cook, thoroughly shake coconut milk in container before opening. In a small bowl, combine coconut milk, chili sauce, stock concentrate, juice from two lime wedges, 1 TBSP water, and 1 tsp sugar (juice from four lime wedges, 2 TBSP water, and 2 tsp sugar for 4).

Stir coconut milk mixture into pan with veggies. Bring to a simmer, then reduce heat to medium low. Simmer, stirring occasionally, until sauce has thickened, 4-6 minutes.

Add 2 TBSP butter (4 TBSP for 4 servings); stir until butter has melted and curry is well combined. Taste and season with salt and more lime juice if desired. Turn off heat.

Add lobster tails, cut sides down, to pan with curry. Cover pan and cook over medium heat until lobster is slightly opaque and cooked through, 2-4 minutes.

Fluff rice with a fork; stir in lime zest, garlic-ginger scallion paste, and half the cilantro. Season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4).