COOK IT.
Place lobsters flesh side down on hottest part of the grill and grill for about 3 minutes. Flip over and cook for another 3 minutes. Cook until internal temperature reaches 140F.
Remove from the grill and set aside to cool. Once cool, remove lobster meat from its shell and cut meat into 1 in. pieces. Set aside and make aguachile.
Toast guajillo chili in a pan over the grill until aromatic and brittle. Remove stem and seeds from chili.
In a blender, combine toasted chili, coconut water, Thai chili, palm sugar, remaining 1 tbsp. of kosher salt and lime juice. Blend until smooth.
Pour aguachile into a bowl and combine with chopped lobster meat. Refrigerate for at least 4 hours.
Before serving, add remaining ingredients except for picked herb leaves and stir to incorporate.
To serve, divide up into 4 separate bowls and garnish with remaining herbs.