Steamed Lobster and Ginger-Sautéed Swiss Chard

Prepare the lobster: Steam the lobster meat in a bamboo steamer or a fine-mesh sieve set over boiling water for 6-8 minutes until opaque and tender. Remove and set aside.

Prepare the aromatics: Peel and finely julienne the fresh ginger.

Sauté the greens: In a wide skillet, heat the olive oil over medium heat. Add the ginger and cook until fragrant and beginning to crisp. Add the rainbow swiss chard and a splash of water, tossing constantly until the leaves are just wilted and bright, about 3 minutes.

Warm the naan: Warm the artisan naan directly over a low flame or in a toaster until soft and pliable.

Assemble: Plate the sautéed chard, topping it with the delicate steamed lobster meat. Serve the warm naan on the side to mop up the ginger-infused juices. Garnish with any remaining ginger slivers.