Had a request for this one, so I’ll leave it up here for posterity. This could be thought of as a Thai version of bouillabaisse with fewer kinds of shellfish. You’ll need…

2 Lobster tails, uncooked, cleaned and split length-wise
2 Tbsp butter
4 tbsp garlic, minced fine
2 shallots, minced fine
1/2 Cup of black beans, drained
Dried red pepper flakes
Salt and pepper

*Optional:
1/2 Cup white wine, chicken stock, veggie stock
Saffron threads
Basil and cilantro for garnish

Heat the butter in a large skillet until translucent and melted, but not brown. At small bubble stage sautee garlic and shallots. Add lobster meat side down. *You may find adding some liquid at this stage is a good idea, but not much; enough to coat the bottom of the pan is fine. After about three minutes of cook time add the black beans, some of the basil* and dried red pepper flakes.

Watch to make sure the lobster doesn’t get tough. It happens fast.

Serve with a spring mix salad and couscous or rice. While eating, exclaim loudly, “have you tasted this shit!” and enjoy.