Must be a hint.
I'll have me some lobster tails on the buffet line soon. My vietnamese sauce is just lime, salt, pepper all mixing together and with an added touch of either saracha or red looking pepper sauce thingy.
I can eat 11 to 14 tails and that's pushing it. Then I get light headed like I'm seafood toxin poison or like having high blood pressure but it is not from them tails. I think I added too much salt so NACL intakes at an unhealthy level will do that to the body.