Lobster Flavoured Rice Medallions with Citrus Salsa

Preparation of the rice:
Rinse the rice and discard the rinsing water as many times as needed until the last water batch is perfectly clear.
Add the water and salt to the rice and bring to a boil, reduce the heat to a minimum and cover.
Cook for 15 minutes.
Close the heat source and let it stand for 10 more minutes.
Dissolve the sugar in the vinegar and pour on the rice while gently blending to cool off, and then, set aside.

Preparation of the salsa:
Dice the meat of the citrus fruits in small pieces and mix with the other ingredients.
Add the meat retrieved from the lobster claws to the salsa.

Assembly:
From 4 rice disks of 5/8 cup (150 mL).
Place 2 Tbsp. (30 mL) of salsa on top
Cut the tail in segments and position them on the salsa.
Add a lobster claw in the plate and sprinkle with chopped coriander.