Grilled Coconut Lobster

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1 heaping tablespoon shrimp paste

1/4 teaspoon crushed red pepper flakes

2-inch piece fresh ginger, peeled and minced

2 stalks lemongrass, tender white parts only, minced

1 red Fresno chile, chopped with seeds

1 small handful cilantro stems and leaves, chopped

Pinch sea salt 

One 13.5-ounce can coconut milk

2 tablespoons vegetable oil

2 live lobsters (1 1/2 pounds each), placed in freezer for 20 minutes to 1 hour before cooking

1 lemon, sliced into wedges, for garnish

Fennel and Mandarin Salad, recipe follows

Fennel and Mandarin Salad:

2 medium fennel bulbs, trimmed

6 mandarin oranges, segmented

1 cup micro herbs

2 tablespoons fresh lemon juice

2 teaspoons light soy sauce

1/2 teaspoon honey

1 clove garlic, minced

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper 

1 scallion, thinly sliced on the angle, for garnish

1/3 cup toasted sliced almonds, for garnish