|1/4 cup • Extra-virgin olive oil|
|4 • Garlic cloves • peeled and thinly sliced|
|• Salt • to taste|
|1 • Red bell pepper|
|1 • fresh, long red chile pepper|
|3 tbsp • Asian fish sauce|
|3 • Lime juice|
|2 tbsp • Honey|
|1 tsp • Sambal oelek|
|1 tsp • Asian sesame oil|
|3 • live 1 ½ pound Maine lobsters|
|1 • 3 ½ ounce package dried cellophane noodles|
In a small skillet, heat olive oil over medium-low heat. Add garlic, shallots and ½ teaspoon salt. Cook over moderately low heat, stirring occasionally, until garlic and shallots are golden, about 7 minutes. Transfer to a medium bowl.
Roast red pepper and chile pepper directly over a gas flame, or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate and let cool. Peel the pepper and chile, and discard stem, seeds and skin. Cut into ¼ inch dice, and add to the bowl with the garlic and shallots. Stir in fish sauce, lime juice, honey, elderflower cordial, sambal oelek and sesame oil, and season with salt.
Bring a large pot of water to a boil. Add lobsters to boiling water head first, and cook until bright red, about 6 minutes. Using tongs, transfer lobsters to a large rimmed baking sheet, and let cool. Crack lobster claws and knuckles, and remove meat. Using kitchen shears, cut along the underside of the tail shells and remove meat. Remove and discard dark intestinal veins from the tails, and cut tails and claws into 1-inch pieces.
Bring a small saucepan of water to a boil. In a medium heatproof bowl, cover cellophane noodles with warm water, and let stand until pliable, about 10 minutes. Drain noodles, and using kitchen shears, cut them into 3-inch lengths. Add noodles to the boiling water, and cook until al dente, about 1 minute. Drain and transfer to a platter.