Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          fresh corn kernels
   4      large         shallots -- minced
   1      tablespoon    ginger -- minced
   3      centiliters   garlic -- minced
   3                    sweet potatoes -- peeled and
                        diced 1/2"
   2      tablespoons   sesame oil -- m says use
                        regular oil
   3      cups          shellfish stock
   1      cup           dry white wine
   4      ounces        mirin -- sweetened rice wine
   4      ounces        rice vinegar
   1      tablespoon    chili paste
   2      cups          coconut milk
   1      tablespoon    coriander seed -- toasted and
                        cracked
   2      teaspoons     green curry paste
   2      tablespoons   coriander leaves -- chopped
                        coarse
   2      tablespoons   scallions -- in rings
   2      tablespoons   mint -- chopped coarse; m
                        says
                        use basil
   2      tablespoons   lime juice
   4                    lobsters -- 2.5 lb each
   2      ounces        sesame oil -- m says use
                        regular oil
   2      ounces        chili paste
   2      tablespoons   soy sauce -- m says omit - add
                        little white wine instead

Preparation:

Sauté‚ first 5 ingredients in oil. Season. Add next 7 ingredients. Bring to a boil, lower heat, and reduce to 1 qt. Off heat, add next 5 ingredients and correct seasoning. Remove lobster claws; blanch and cut through shells to expose meat. Split lobsters lengthwise. Mix oil, chili paste, and soy sauce. Season lobsters with this. Grill, turning constantly and brushing with seasoning, 6 min or until just done. Serve over corn-sweet potato mixture.