Down East 2013 ©
From Far East Down East. To purchase, click here .
Cooking time: 30 minutes
4 cloves garlic
2 small fresh red chiles
2 small fresh green chiles
1⁄2 cup chopped cilantro
two 2-pound uncooked lobsters
2 tablespoons vegetable oil
2 tablespoons fish sauce
1⁄2 teaspoon freshly ground black pepper
Finely slice the garlic and shallots. Seed and finely slice the red and green chiles. Coarsely chop the cilantro.Pour 3 to 4 inches of water into a very large pot;
bring to a boil. Add the live lobsters and let the water return to a boil. Cook for 2 minutes, then remove from the heat and carefully pour away all but 1 inch of water. Return to the heat, place a lid to almost cover the pot, and steam the lobsters for 12 minutes. Remove the lobsters and allow them to cool long enough to handle.
Start a grill or broiler and get it up to a high heat. Cut the cooked lobsters in half, down the center of the back. Remove the claws; crack them open, remove all the meat, and cut it into bite-sized pieces. Clean out the body cavity and discard the inedible bits. Remove the tail meat from the shell and carefully slice it, taking care to keep the tail shell together. Return the tail meat to the shell. Place the cut-up claw meat into the body cavity.
Heat the oil in a small pan. Add the sliced garlic and cook gently, taking care not to burn it. As the garlic starts to brown, add the sliced shallots and chiles, the fish sauce, and the ground pepper. Stir and cook gently for a few seconds.
Spoon the chile mixture evenly over the 4 lobster halves. Place the lobsters on the preheated grill or under the broiler and cook for 3 to 4 minutes.
Transfer to 4 dinner plates and sprinkle with the chopped cilantro.