Cook the rice with rice cooker and make a thick congee. Most rice cookers will have the water levels for porridge made from 1 cup of rice. If making congee in a pot, use 9 cups of water for 1 cup of rice. Bring water and rice to a boil and then simmer with pot lightly covered and stir occasionally until porridge is thick and creamy.

In a medium pot, add the lobster head, claws and sliced ginger water to cook. The water should be just covering all the ingredients. When the soup is boiled, reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water. Reduce the heat to the lowest and simmer for 1 hour. Once cooked cut lobster meat into bite sizes.

After the congee is cooked, take a pot, add all the congee, julienned ginger, salt, white pepper powder and 3 cups of the lobster soup to cook. You can always use more or less soup depending on your preference. Reduce the heat to lower medium and make sure to keep stirring every few minutes otherwise the rice will stick on the bottom. Cook for about 20 minutes. Transfer to a bowl, add the lobster meat, and garnish will chopped green onion.