When Chris Yeo was growing up in Singapore, he went to restaurants to eat chili crab, the classic Singaporean dish of whole crabs in a potent red chili–garlic sauce. "Nobody made chili crab at home—it was so much work to prepare," he says. Here, he's modified the traditional recipe by adding a little ketchup to the sauce (a not-uncommon ingredient in southeast Asian cooking) and substituting lobster for the crab. To cut the recipe's prep time by 20 minutes, buy 1 1/2 pounds of cooked and shelled lobster meat instead of boiling the lobster yourself. More Seafood Recipes
The boiled lobster and bok choy can be refrigerated overnight.
Sambal oelek, a spicy Indonesian chile sauce, is available at Asian markets and at specialty-food stores.
This recipe will pair well with a lightly sweet white (to cut the heat) that also has a fair amount of body (to match the lobster's richness). The answer is Vouvray, a Loire white made from the Chenin Blanc grape.