Peel the onions and carrots. Trim the woody ends of the asparagus. Remove the tough
fibrous outer layer with a potato peeler if the stalks are large. Cut the onion into boats, ­the carrots into 5 mm thick slices, and the
asparagus into 1 cm thick pieces.

Bring water to boil and plunge the lobster headfirst into it. Let it boil for 1 minute, cool in cold water. Chop the tail into cutlets, 3–4 cm. Use a saw-edged knife. Open the the claws half-way. Heat the olive oil in a kettle. Use strong heat. Add the vegetables and the ­lobster cutlets and fry for 3–4 minutes.
Stir often. Add finely chopped garlic and ­ginger. Then stir in the chili and soy sauce.