Kill the lobsters by plunging a sharp knife through the belly between the legs until the tail stop flapping. Half fill an eight to ten-quart stockpot with water. Add about four tablespoons of salt to the water and bring it to a boil. Then put the lobsters in the boiling water to cook for about 20 minutes. Cool and remove the meat from the shell and cut into bite size pieces. Refrigerate the lobster meat.

Finely shred the napa cabbage, carrot and Bermuda onion then set aside. Mix all the ingredients for the sauce. Be sure to mix the sesame paste thoroughly before adding to the rest of the sauce ingredients, because as with natural peanut butter the oil in sesame paste often separates when stored for a long time. You can add more Sichuan chili oil if you prefer a spicier sauce.

Sichuan peppercorn powder can be purchased in a Chinese grocery store. However, you can also grind whole Sichuan peppercorns in a spice grinder after toasting them in a wok or frying pan for about three to five minutes over medium heat.

When you’re ready to serve mix the lobster meat, napa cabbage, carrot and onion with the sauce. Taste and adjust seasoning as needed. Toast the hot dog rolls in an oven or toaster oven. Fill the rolls with the lobster salad. Garnish with the chopped scallion and cilantro and serve with a handful of crisp potato chips.