150 g asparagus
50 g ginger
2 cloves garlic
1 dl sweet chili sauce
1/2 tbs soy sauce
5 tbs olive oil
Salt and pepper
Peel the onions and carrots. Trim the woody ends of the asparagus. Remove the tough
fibrous outer layer with a potato peeler if the stalks are large. Cut the onion into boats, the carrots into 5 mm thick slices, and the
asparagus into 1 cm thick pieces.
Bring water to boil and plunge the lobster headfirst into it. Let it boil for 1 minute, cool in cold water. Chop the tail into cutlets, 3–4 cm. Use a saw-edged knife. Open the the claws half-way. Heat the olive oil in a kettle. Use strong heat. Add the vegetables and the lobster cutlets and fry for 3–4 minutes.
Stir often. Add finely chopped garlic and ginger. Then stir in the chili and soy sauce.