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1
Fill a large bowl with water and ice and set aside.
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2
Bring a large pot of water to a rolling boil and salt it.
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3
Add the lobster claws to the boiling water and cook for 5 minutes, then transfer to the ice water bath.
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4
When cool, remove the meat completely from the shells and set aside.
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5
Add the remaining lobster parts to the boiling water and cook for 1 minute.
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6
Transfer to the ice water bath.
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7
When cool, remove the heads from the bodies.
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8
Split the tails lengthwise in half, keeping the shells on.
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9
(You can remove the vein from the tail if you like.)
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10
Prepare the sauce.
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11
Put the butter in a large skillet over medium-high heat.
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12
Add the garlic and simmer, shaking the skillet occasionally, until golden brown, 3 minutes.
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13
Add the ginger, red pepper flakes, and salt and cook, shaking the skillet occasionally, until fragrant.
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14
Add the basil and cook briefly, just until wilted.
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15
Remove from the heat.
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16
Meanwhile, put the claws and tails in a large steamer.
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17
Top with the pea shoots and a sprinkling of salt, and cook just until the lobster is heated through and the pea shoots are wilted, about 3 minutes.
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18
Mound the pea shoots in the middle of each serving plate and top with the lobster claw meat and tails.
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19
Spoon the sauce over the lobster and serve immediately, with the lemon wedges.
