Additional limes, cut into wedges, for serving Cauliflower Rice (shown here and here) or Squash Noodles, for serving

1 Whisk together the coconut milk, chicken broth, curry paste, and tapioca flour in a 6-quart (5. 7 liter) slow cooker.

2 Add the carrots, green beans, sweet potato, squash, juice from half the lime, fish sauce, and salt to the slow cooker. Give it a stir, then cover and cook on low for 2 to 3 hours, or until the carrots are nearly cooked through.

3 Prepare the lobster by cutting the top of each shell down the middle with a pair of sharp kitchen shears. Pull apart each shell carefully, removing any pieces of broken shell, and pull the lobster meat away from the shell and the lower membrane. It should come out in one piece.

4 Add the lobster meat to the curry, nestling it among the vegetables.

Cover and cook for another 30 minutes, until the lobster is just cooked through.

5 Remove the lobster meat from the curry with a pair of tongs.

Put the meat on a large cutting board and cut it into bite-sized pieces.

Stir the meat back into the curry, along with the juice from the remaining lime half and the cilantro.

Taste the curry, and add more lime juice or salt if necessary.

6 Serve the curry with desired side dish.