1. Steam three lobsters in a large pot partially filled with water, salt, peppercorns, and bay leaves. You may choose to do this on an occasion like... say, Mother's Day. Your mother will think it is all about treats for her, and you can let her think that the lobster was planned for her delight alone. This will increase the likelihood of pleasant thoughts by your mother toward you. There is nothing wrong with this. Reserve the steaming water.
2. You may choose to serve the lobster with a baked potato and some freshly steamed asparagus. You may choose to garnish your baked potato with chives freshly cut from your garden and drizzle your lobster in melted butter. If you are my husband, you will put lots of garlic in your melted butter.
3. Upon completion of your meal, remove all shells and place them back into the reserved lobster-steaming water. Simmer, and then simmer some more. You will now have some lobster stock, that although somewhat weak, will enhance the flavour of your hot and sour soup immeasurably.
4. Now, the soup!
Use some of the hot broth to soften a large chunk of tamarind paste. Strain the liquid into the soup and discard the pits. Add a can of pineapple chunks with the juices. Add some mushrooms, fresh bean sprouts, diced tomatoes, leeks and what ever else you would like to include. Add fish sauce and hot chili paste to taste.
Garnish with fresh cilantro, mint or basil, and you have supper.
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