Grilled Lobster With Vietnamese Dipping Sauce

• 4 cloves garlic, minced
• 4 small hot chilies, seeded and minced
• 3 tablespoons sugar
• 3 tablespoons Vietnamese fish sauce (nuoc mam)
• 3 tablespoons fresh lime juice
• 4 1 1/2-pound lobsters
• 1 teaspoon canola oil

1. In a bowl, combine the garlic, chilies, sugar, fish sauce and lime juice.
2. Set aside.
3. Prepare a charcoal grill.
4. Steam the lobsters for 5 minutes.
5. When cool enough to handle, twist off the claws and tails.
6. Cut the tails in half lengthwise and rub the exposed meat with the oil.
7. Place the tails and claws on the grill over medium-hot coals and grill until just browned and cooked through, about 15 minutes, turning once.
8. Serve hot with the dipping sauce.

garlic, hot chilies, sugar, fish sauce, lime juice, lobsters, canola oil

Taken from cooking.nytimes.com/recipes/3956 (may not work)