Prepare all of the ingredients.
In a bowl, combine cucumber salad ingredients. Cover and place in refrigerator until ready to serve.
In a saucepan over medium heat, add all rice ingredients. Cover and cook for 17 minutes. Remove from heat, without removing lid, until ready to serve.
In a large saute pan over medium heat, add butter, garlic and red pepper flakes. Once melted, add lobster tails. Cook for 7-9 minutes. Remove from lobster and keep warm.
Add coconut milk, Sriracha and basil to melted butter. Increase heat to medium-high, while stirring to fully combine.
In a shallow bowl, add portion of rice. Place portion of cucumber salad to one side then in one or two lobster tails to each. Drizzle butter sauce over top of lobster and rice.