Lobster or Fish Pellow

Ingredients

• 1 lb Lobster meat or firm white fish (such as cod, halibut, or snapper), cut into large pieces (If using whole lobster, use 2 small lobsters (about 1.5 lbs each))
• 2 cups Basmati rice (Long-grain rice works well)
• 2 large Onions, thinly sliced (For frying and garnish)
• 1 whole Fresh coconut, grated (Or 2 cups unsweetened coconut milk as substitute)
• 4 tbsp Ghee or vegetable oil (For frying rice and onions)
• 2 whole Eggs, hard-boiled (For garnish)
• 1.5 tsp Salt (To taste)
• 0.5 tsp Ground turmeric (Optional, for color)
• 4 whole Green cardamom pods (Optional, for fragrance)
• 2 whole Bay leaves (Optional)
• 0.5 cup Water (To adjust consistency if needed)

Instructions

1. 1If using fresh coconut, grate the coconut meat and extract the milk by blending with 2 cups warm water and straining through cheesecloth. Squeeze to extract all liquid. If using canned coconut milk, measure out 2 cups.
2. 2Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let stand covered for 10 minutes. Cool in ice water, then peel and set aside.
3. 3Heat 2 tablespoons of ghee or oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown and crispy, about 8-10 minutes. Remove onions with a slotted spoon and set aside on paper towels.
4. 4Rinse the basmati rice in several changes of cold water until the water runs clear. Drain thoroughly in a fine-mesh strainer.
5. 5In the same pot used for onions, add the remaining 2 tablespoons of ghee or oil. Add the cardamom pods and bay leaves if using, and fry for 30 seconds until fragrant. Add the drained rice and turmeric, and fry gently, stirring constantly, for 3-4 minutes until the rice is lightly toasted and coated with oil.
6. 6Add the coconut milk and salt to the rice. If the coconut milk is very thick, add up to 1/2 cup water to achieve a consistency similar to regular broth. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
7. 7While the rice is cooking, bring a pot of salted water to a gentle simmer. Add the lobster meat or fish pieces and poach gently for 5-7 minutes until just cooked through (lobster will be opaque white, fish will flake easily). Do not overcook. Drain and set aside, keeping warm.
8. 8When the rice is done, remove from heat and let stand covered for 5 minutes. Then fluff gently with a fork.
9. 9Transfer the rice to a large serving platter, mounding it gently. Scatter the fried onions over the top. Arrange the cooked lobster or fish pieces around and on top of the rice. Cut the hard-boiled eggs in half lengthwise and arrange decoratively around the platter. Serve immediately while hot.