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1
Bring an 8-quart kettle three fourths full with water to a boil for lobsters.
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2
Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste.
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3
Dipping sauce may be made up to this point 1 day ahead and chilled, covered.
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4
Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked).
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5
Transfer lobsters with tongs to a colander to drain and cool.
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6
Return water to a boil and cook remaining 4 lobsters in same manner.
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7
When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies.
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8
With kitchen shears halve tails (including shells) lengthwise.
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9
(Do not remove tail or claw meat from shells.)
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10
Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
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11
(If making ahead, chill lobster immediately and keep chilled until ready to grill.)
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12
Prepare grill.
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13
Chop cilantro and mint and stir into dipping sauce.
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14
Measure out 1/4 cup dipping sauce to use for basting lobster tails.
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15
Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.
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16
Arrange tails on grill, cut sides up, and brush with basting sauce.
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17
Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.
