Pumpkin and Lobster Salad

Peel the pumpkin and cut into bite-sized cubes approximately 1.5 cm across.

Heat peanut oil in a large saucepan over medium-high heat.

Add chopped garlic to the hot oil and stir for 30 seconds until fragrant.

Pour in pork stock and bring to a boil, then add pumpkin cubes.

Reduce heat and simmer the pumpkin until just tender, approximately 8-10 minutes.

Add lobster meat and stir gently to combine without breaking it apart, cooking for 2-3 minutes until heated through.

Remove from heat and stir in coconut cream, rice vinegar, and salt until fully incorporated.

Transfer the salad to a serving bowl and garnish with fresh chopped coriander.