-
1
In a large pot of boiling water, cook the baby bok choy until it's bright green, about 1 minute.
-
2
Using a slotted spoon, transfer the bok choy to a large rimmed baking sheet and pat dry with paper towels.
-
3
Cover the baking sheet with foil.
-
4
Bring the pot of water back to a boil.
-
5
Add the lobsters and cook until they're bright red all over, about 7 minutes.
-
6
Transfer the lobsters to another large rimmed baking sheet and let cool slightly.
-
7
Twist the tails off of the lobster bodies; crack the claws and knuckles and remove the meat.
-
8
Using scissors, cut along the underside of the tail shells and remove the meat.
-
9
Remove and discard the dark intestinal veins; cut the tails into 2-inch pieces.
-
10
Arrange the lobster meat on the baking sheet, cover with a moistened kitchen towel and then cover tightly with foil.
-
11
Preheat the oven to 375.
-
12
In a medium skillet, heat the vegetable oil.
-
13
Add the chopped garlic and cook over moderately low heat until golden brown, about 4 minutes.
-
14
Add the chicken stock, ketchup and sambal oelek and simmer over moderately high heat for 2 minutes.
-
15
Add the egg and cook, stirring frequently, until fully incorporated and the sauce is thickened, about 30 seconds.
-
16
Remove the sauce from the heat and season with salt, then transfer to a serving bowl.
-
17
Bake the covered lobster and baby bok choy for about 7 minutes, or until heated through.
-
18
Mound the lobster meat on a platter, arrange the bok choy alongside it and garnish with the red pepper strips.
-
19
Serve at once with the chili sauce.
