Use a sauce pot to heat the red red sauce on medium heat.
Add coconut milk, curry and garam masala powder to the red red sauce and stir to combine. Cook for about 10 minutes, then turn off the heat. Add the bunch of spinach to the pot and cover, while you prepare the rest of the dish.
Heat olive oil in a skillet on high. Add jumbo scallops, leaving enough space for them to sear. Cook for about 2-5 minutes on each side ,then remove from heat.
Use a deep pot that will fit the lobster tails. Add enough water to fill the pot and heat on high. Add the lobster once the water comes to a boil and cook lobster for 10 to 20 minutes until shell of lobster is bright red. Remove from water and set aside.
Plate the red coconut curry sauce with spinach on the plate first. Add the scallops and lobster atop. Serve alone or with steamed rice on the side.
This recipe can be veganized using sliced King Oyster mushrooms to replace the scallops and sautéed tempeh or tofu instead of boiled lobster.