With a mortar and pestle
or food processor
the shrimp paste
, red pepper flakes, ginger, lemongrass, chile, cilantro
and salt into a smooth paste. Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub.
In a large pot, bring about 12 cups of water to a boil. Parboil
the lobsters, covered, 5 five to 7 minutes.
Remove the lobsters
from the pot and plunge into ice water to stop the cooking. Place the lobsters upside down on a cutting board. Slice in half lengthwise from the tail to the top of the head, leaving the tomalley
but removing the lungs.
Place the lobsters cut-side up in a large baking dish
. Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours.
Preheat a grill
to medium heat.
Remove the lobsters from the marinade
and place shell-side down on the hot grill. Cook the lobsters until heated through, 2 to 3 minutes per side.
Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad.
Cook's Note: Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to begin the cooking process.