Step 1
Add coconut oil to a 5-8 quarts pot along with minced garlic, stir, add harissa paste, sofrito, and saffron.
Step 2
Cook for about 2-3 minutes on low heat until lightly caramelized.
Step 3
Deglaze with coconut milk.
Step 4
Add 4 quarts of lobster stock and bring to boil. Add rice, bring to boil again for about 6-8 min. Add salt to taste.
Step 5
Meanwhile, shape plantain balls. Add slowly to the boiling rice mix.
Step 6
Add lobster, cleaned and chopped.
Step 7
Boil for a few minutes. Taste, add salt if needed.
Step 8
Finish with chopped scallion and add garnish.