Method

• 1.
  To make the sate sauce, soak dried shrimp in 1 cup (250ml) water for 20 minutes, then drain and set aside. Heat oil in a small wok over medium heat. Add garlic and white shallot and cook, stirring frequently, for 1-2 minutes, until fragrant. Add chilli, crab meat, shrimp, sugar and sauces. Reduce heat to low and cook, stirring frequently, for 30 minutes, or until shrimp begins to slightly break down. Stir in chilli oil and cook for a further 5 minutes, or until combined.
• 2.
  Place lobsters in the freezer for 1 hour, or until they are ‘asleep’ and not moving. Turn lobsters, belly-side up, on a chopping board. Using a large, sharp knife, slice lobsters in half lengthways, and remove and discard the digestive tract.
• 3.
  Preheat a lightly greased barbecue flat plate or chargrill pan to high. Cook lobster, cut-side down, for 5-7 minutes, until meat is golden. Turn, then cook for a further 7 minutes, basting with sate sauce occasionally, or until lobster is cooked and flesh is firm and opaque.
• 4.
  Transfer lobster to a serving plate, cut-side up. Spoon over remaining sate sauce and scatter with reserved sliced green shallot and lemon wedges, to serve.