Prepare the lobster: Bring water, salt, and 3/4 cup of the wine to a boil in a large stockpot over medium-high. Add lobster; boil 8 minutes. Remove lobster, and immediately plunge into a bowl of ice and water. Cool completely. Crack claws to expose flesh; halve tail lengthwise.
Whisk together tomato juice, sambal oelek, hoisin sauce, soy sauce, and tamarind paste in a bowl; set aside. Heat oil in a large skillet over high. Add ginger, garlic, chile, and 2 tablespoons of the scallions; cook, stirring constantly, 1 minute. Add lobster; cook, stirring constantly, 2 minutes. Add half of tomato juice mixture; cook, stirring to coat, 1 minute. Remove mixture from skillet. Add remaining half tomato mixture and remaining 1/2 cup wine. Bring to a boil; remove from heat, and stir in caviar.
Prepare the steak: Preheat a charcoal grill to medium-high (about 450°F). Rub steak with oil, and sprinkle both sides with salt and pepper. Grill, uncovered, until a meat thermometer inserted in thickest portion registers 125°F, 35 to 40 minutes, basting with butter during the last 5 minutes. Let stand 15 minutes. Remove meat from bone in 1 piece; slice meat thinly across grain.
Assemble: Arrange bone, steak slices, lobster, and sauce on a serving platter. Sprinkle lobster with remaining 2 tablespoons scallions.
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