Grilled lobster with spiced rice

Method

I sautéed chopped onion and garlic in olive oil until soft, then added the rice and cooked it with stock and spices until tender and fully absorbed. Separately I split the lobster tails, seasoned them and grilled them shell-side down until the shells were bright red and the meat cooked through. I arranged the grilled lobster pieces over the rice and finished with herbs.