One-Pan Lobster with Broccoli Rabe and Leek

Ethiopian-spiced-inspired comfort food: tender lobster paired with broccoli rabe and leek and cornmeal, finished with thyme and sage and a hit of paprika and ground ginger. 1. Pat the lobster dry and season with sea salt, paprika and ground ginger. 2. Heat lard in a heavy pan and sauté the lobster until it develops a deep golden crust, about 14 minutes. 3. Add broccoli rabe and leek to the pan and cook until just tender, stirring in thyme and sage for fragrance. 4. Cook the cornmeal separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.