Bring a large enough pot to fit two lobsters with about 5 qts of water to a boil. Place the lobsters in the hot water and immediately turn off the heat. Let the lobsters steep in the hot water for 2 1/2 minutes and remove. Let the lobster cool down naturally at room temp. The lobsters will not be thoroughly cooked.
Once cooled, remove the tail meat from the shell and reserve. Also reserve the shells for stock. (Note: For presentation you can also leave the shell attached to the tail meat and cut each tail in half lengthwise.)
Vegetables and starch:
Cook the Taro until you can insert a toothpick into it easily. Blanch the mustard cabbage in salted boiling water for 30 seconds and shock in ice water. Boil the corn in boiling water till done. Reserve all till later.
Combine all the ingredients in a bowl and stir gently to blend. Cover and refrigerate for at least 1 hour.
Heat the oil in a large heavy soup pot over medium heat until hot and simmering. Add the onion, celery and carrots, and cook for about 4 minutes. Add the lobster shells, water, kombu, shiitakes, dashi, bonito flakes, lemon grass, kaffir lime leaves, Roma tomatoes and ginger. Simmer over low to medium heat to extract the flavors out of the lobster shells and to concentrate the flavors by reducing the liquid for about 20 minutes or to about 4 cups.
Strain through a fine china cap and reserve.
*For bread, spicy mayo and fish portion of recipe see below