1. Squeeze  half a lime into the cabbage and add cilantro and thai chili peanut sauce. Mix it together and season with salt and pepper.

2. Split the lobster tails and season with salt and pepper. Place them on a pan with olive oil on medium heat, shell side up.

3. Cook the lobster for a minute or so. Turn the heat off and let the lobster finish in the pan.

4. Remove the lobster from the shell and plate with the coleslaw. Drizzle peanut sauce over the top and serve.