Spiced Lobster Sate

• 3 cooked lobster tails, shelled and split, each tail cut into 6 pieces
• 1/4 cup Balinese thousand-spice sauce (see recipe)
• 6 lemongrass stalks
• 2 teaspoons vegetable oil
• 2 red bird chilies, seeded and thinly sliced (see note)
• 1 clove garlic, finely chopped
• 1 small shallot, thinly sliced
• 1 lime, cut into 6 wedges

1. In a large bowl, toss the lobster and the sauce until well coated.
2. Cover and refrigerate for 2 hours.
3. Cut the tough, thin ends from the lemongrass stalks for use as skewers, and reserve the tender middle portions for another use.
4. Carefully slide 3 lobster pieces onto each lemongrass ''skewer.''
5. Preheat the broiler or a grill.
6. Broil or grill the lobster, turning once, until browned and just heated through, about 2 1/2 minutes per side.
7. Meanwhile, in a medium skillet, over medium-high heat, heat the oil.
8. Add the chilies, garlic and shallot and cook until lightly browned and soft, about 3 minutes.
9. Transfer the lobster skewers to a serving platter, top with the chili mixture and surround with the lime wedges.
10. Serve immediately.

lobster, stalks, vegetable oil, red bird chilies, clove garlic, shallot, lime

Taken from cooking.nytimes.com/recipes/9551 (may not work)