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1
Fill a large stockpot with 2 inches of water, add the salt and bring to a boil over high heat.
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2
Put the lobsters in the boiling water, head first, and cook until they start to turn red, about 4 minutes.
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3
With tongs, transfer the lobsters to a bowl to cool.
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4
Meanwhile, put the rice noodles in a large bowl, cover with warm water and let soak until pliable, about 20 minutes.
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5
Drain the noodles in a colander and set aside.
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6
Remove the meat from the lobster knuckles and claws.
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7
Twist the tails off the bodies.
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8
Split the tails lengthwise and remove the tail meat.
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9
Pull out and discard the black intestinal vein.
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10
Cut all of the lobster meat into 1-inch chunks and place in a bowl.
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11
Add any accumulated lobster juices, cover and refrigerate until needed.
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12
In a mini food processor, combine the lemongrass and 1 tablespoon of the sugar and process to a coarse paste.
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13
Scrape into a bowl.
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14
In another bowl, combine the remaining 1 tablespoon of sugar with the shrimp paste and chili paste.
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15
Heat a wok or large wide skillet over high heat.
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16
Add the oil and when it is almost smoking, add the lobster and shrimp and stir-fry until the shrimp are barely pink throughout, about 2 minutes.
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17
Add the lemongrass paste and ginger and stir-fry until fragrant, about 1 minute.
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18
Add the shrimp paste and stir-fry fro 1 minute longer.
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19
Add the drained rice noodles, lime juice, lemon juice and fish sauce and stir-fry until the noodles are translucent and pleasantly chewy, about 3 minutes.
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20
Add the scallions and egg and stir-fry until the egg is almost set, about 2 minutes.
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21
Remove from the heat and mound on a large platter.
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22
Sprinkle the cilantro, peanuts and bean spouts over the top and serve at once with lime wedges.
