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1
Bring a large pot of water to a boil.
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2
Add the lobsters head first and cook until they are bright red, about 5 minutes.
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3
Using tongs, transfer the lobsters to a bowl.
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4
Pour out all but 1/2 inch of the cooking water in the pot.
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5
Set a steamer basket in the pot and cover with a lid.
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6
When the lobsters are cool enough to handle, twist off the claws, then twist off and discard the heads.
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7
Using a large knife, cut the tails in half lengthwise and discard the intestinal vein.
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8
Loosen the meat in the tail shells, leaving it in the shell.
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9
Crack the claws so the meat can be removed easily.
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10
Remove the meat from the knuckles.
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11
In a small saucepan, melt the butter over low heat.
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12
Skim off the foam.
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13
Add the garlic to the butter and cook until the garlic is golden, about 4 minutes.
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14
Add the ginger and chiles and cook over moderate heat until fragrant, about 3 minutes.
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15
Season with salt.
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16
Bring the water in the pot to a simmer.
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17
Add the lobster pieces, cover and steam until heated through, about 1 minute.
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18
Set a medium skillet over high heat.
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19
Add the pea shoots and toss until barely wilted, about 1 minute; transfer to a platter.
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20
Top with the lobster, garlic butter and basil.
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21
Serve with the lemon wedges.
