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In large sauce pan bring seafood stock to a simmer.
Add lobster tails, prawns and crab legs (break up crab legs to they fit).
Cover and let simmer approx. 8-10 minutes.
Carefully remove seafood and place on plate or cookie tray to allow them to cool.
Pour broth through cheesecloth to remove any of the “seafood grit.”
Place strained broth back in saucepan, but do not place on heat.
Once seafood is cool enough, remove meat from shells and cut into bite-sized pieces.
Set aside broth and seafood.
In another large saucepan, add 2 Tablespoons olive oil.
Add garlic and sauté on medium heat until fragrant, about 1 minute.
Add celery and onion and sauté until onion reduces, about 4-5 minutes.
Add potatoes and another Tablespoon of olive oil.
Continually stir on medium-high heat for 4-5 minutes, allowing potatoes to cook slightly.
Add the last Tablespoon of olive oil and stir to combine.
Add arrowroot powder and mix to allow it to coat ingredients.
Slowly add seafood broth, stirring after every pour and scraping any bits off the bottom.
Bring to a simmer, stirring fairly continuously.
Then add can of coconut milk, stir.
Add seafood back into soup, along with salt and pepper.
Stir and then taste – add additional salt or pepper as desired.