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1
Preheat the oven to 250.
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2
Spread the bread rounds on a large baking sheet and bake for about 25 minutes, turning once, until dry but not browned.
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3
Let cool completely.
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4
Meanwhile, set up a large ice bath.
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5
In a large pot of boiling water, cook the lobster until bright red but not cooked through, about 2 minutes.
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6
Transfer the lobster to the ice bath to cool completely.
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7
Twist the lobster bodies from the tails.
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8
Using scissors, cut along the underside of the shells and remove the meat.
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9
Halve the tails lengthwise and discard the dark intestines.
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10
Crack the claws and remove the meat in one piece.
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11
Remove the knuckle meat.
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12
Cut the lobster meat into chunks.
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13
In a food processor, pulse the pork with the water chestnuts, scallions, ginger and garlic until finely chopped.
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14
Add the lobster, sake, chile-bean paste, soy sauce, salt, egg and cornstarch and puree until a paste forms.
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15
In a large saucepan, heat 1 1/2 inches of peanut oil to 325.
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16
Spread 2 teaspoons of the lobster paste on each round of bread.
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17
In batches, add the toasts paste-side down to the hot oil and fry, turning once, until browned and crisp, about 4 minutes total.
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18
Using a slotted spoon, transfer the lobster toasts to a paper towel-lined baking sheet to drain.
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19
Serve right away with chile sauce, soy sauce and hot mustard.
