Heat 1 tablespoon EVOO in a dutch oven over medium heat for 3 minutes or until the oil starts to shimmer.
Stir in the sausage and cook for 2 minutes or until a nice sear has formed.
Next, add onions, bell pepper, celery, and season with Cajun seasoning and sea salt as necessary and cook vegetables for 5 to 7 minutes or until softened.
Stir in cauliflower rice, diced tomatoes (and it's juices), minced garlic, chicken broth, bay leaves, and dried thyme. Bring to a boil, cover and reduce heat to low and simmer for 20 minutes.
Turn the burner off and add in the lobster meat and cover for an additional 10 minutes or until lobster is a creamy white color and no longer translucent in the center.
Remove bay leaves and serve.
2 teaspoons ground paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon ground cayenne pepper
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)