For the sauce: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic, ginger and chile de arbol and cook for 1 minute.
Add the stock and roasted red pepper puree, and cook until reduced by half. Add the coconut milk and cook again until reduced by half, stirring occasionally. Add the lime juice, honey and cilantro and season with salt and pepper.
Remove from the heat.
For the lobster tails: Whisk together all spices in a medium bowl.
Bring a large stockpot filled with salted water to a boil. Add the lobsters and parboil lobsters for approximately 12 minutes.
Remove and place in a bowl of ice water. Drain well. Remove the meat
from the tail and cut into 1-inch pieces. Dredge the lobster meat in spices and tap off the excess.
Heat a few tablespoons of oil in a large saute pan over high heat until shimmering. Add the lobster and cook until golden brown on all sides.
Ladle some of the Red Chile-Coconut Sauce onto a large platter and top with the lobster meat. Garnish with cilantro leaves.
Recipe courtesy of Bobby Flay