Steamed Lobster, Oriental Style

• 2 × 600-750 g (1½-1¼ lbs) uncooked lobsters
• flavourings for the lobster – see recipe
• aromatics for the s

Having first chilled them as described, chop each lobster quickly and cleanly down the centre, putting the point of a heavy knife or cleaver through the cross-mark on the carapace, right down to the chopping board. Open out, and remove the stomach sac in the ‘head’ and the intestine, which runs the length of the tail. Place the lobster halves on a plate, and