In a pan over low heat, add Olive Oil (1 tablespoon), Butter (1 tablespoon) and the Lobster Tail (4). Place the lid on and cook for about 4-5 minutes.
Remove the lobster tails. In the same pot add in Garlic (4 clove), Culantro Leaves (2), Celery (1 stalk), Onion (1), and Fresh Thyme (4 sprig) then give it a quick stir.
Season with Ground Black Pepper (1/2 teaspoon), add in Scotch Bonnet Pepper (1/4) and let it cook down for 3-4 minutes.
Remove the meat from the lobster tail shells and place the shells into the pot. Give it a quick stir and season with Salt (3/4 teaspoon).
Add Water (2 cup) and bring up to a boil for 10-15 minutes.
At this point remove the shells. Add in the Fresh Baby Spinach (1 pound), Okra (12), Sweet Potato (2 cup), Pumpkin (2 cup), Seafood Stock (1 1/2 cup) and Coconut Milk (1 1/2 cup). Give it another stir, bring it to a boil.
Place the lid on and let it cook on a steady boil for about 45-50 minutes.
Using a swizzle stick break down the soup till nice and smooth. If you have a stick blender pulse the soup, but do not blend as we want to avoid a frothy consistency.
Add in the lobster tail meat and stir. Serve and enjoy!