Char the bell pepper, set in a plastic bag for 40 minutes and remove the skin. Slice into strips

First, kill the lobster and then seperate the head from the tail. Cut the head in half lenghtways. Remove the sack and set aside. In a wok steam the pieces individually for 2 minutes. With the tail it will come out curled up tight so hold flat on the bench for 1 minute so it stays flat. (or do the same to the smaller tails but steam for 1 minute only.)

Remove the meat from the head halves. Cut the legs off. Chop the tail in half lengthways and then into smaller pieces. Dry the flesh on paper towels. Dredge the exposed flesh in potato starch. Deep fry for 90 seconds. Set aside.

Make the sauces first, then the noodles and then the lobster.
Combine all the sauce ingredients in double quantity and simmer 10 minutes. Set aside just under half for the lobster. Then add the carrots, mushrooms and garlic and cook 3 minutes more. Set this aside for the noodles.

Noodles::
In a medium hot wok heat 3 Tbs of oil. Add the noodle sauce (with vegetables) and bell pepper and cook till simmering. Add the noodles and toss through for 30 seconds. Plate on a large heated plate with a well in the centre.

Lobster::
In a medium hot wok heat 3 Tbs of oil and quickly fry the ginger 10 sec and then add the sauce. Cook 1 minute. Add the shallots  and then the lobster and cook covered for 2 minutes.  Remove the lid and toss and cook 1 to 2 minutes longer. Test a piece at 1 minute.

Plate, centred over the noodles and serve immediately.
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The choice of noodles is wide open. Using the pre cooked Kantong noodles (or similar) makes for a quick and predictable result. Can't go wrong. Less cooking time is better than more. Make sure the sauce is hot and basically just get the noodles hot.

Use the shell or not. Presentation restaurant style with the meat in the shell is usual. But I like to remove the meat from the shell and cut into chunks. Cooks better and eats better.

1.5 kg Live Lobster or 5 frozen Tails
8 Shallot (whites) in 70mm cuts
2 Tbs ginger julienned
3 Tbs peanut oil

Sauce::
Lobster sack (from live lobster only)
1 Tbs Potato Flour in water
250ml stock
2 Tbs oyster sauce
1/2 Tbs soy sauce
1/2 Tbs Ginger
2 tsp sugar
Dashes sesame oil
1 Tbs rice wine

Optional::
250g Noodles (Kantong Hokkien)
Sauce::
As above with the addition of
1 Bell pepper  (Charred and sliced)
1 large Carrot (julienned)
1 can Shitake mushrooms (sliced)
4 cloves Garlic (finely chopped)

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The idea of using a live lobster is that rigor has not set in. In a restaurant they take it from the tank and prepare immediately. So should you. The longer the lobster is kept alive out of water the tougher the meat will be. Pick up late from the supplier, drive home and prepare very soon after is the best way. A few hours out of water is the maximum.

In Australia we are really spoilt, or were. When I was young fish, prawns, oysters, lobster, beef, lamb and so much more were abundant. Along comes globalisation and our standard of living lept forward in huge chunks. We now have air conditioning, 40sq homes with chef kitchens, new cars, overseas holidays and so much more. At the cost of our local fare being exported to better paying markets. Tasmanian (crayfish) lobster is a major casuality. The world's best lobster by a mile. Fetching big prices.

Somehow, this is balanced out by importing small green lobster tails from South America at a cheap price. Terrible in mornays and even worse when grilled with butter. This recipe and maybe mac and cheese is the only way I know of how to cook them. I struggle to understand in which universe this makes sense.

This is a luxury lobster dish. Be amazed. Use live lobster or cheaper frozen tails. $150 or $50. During the downturn Live Tasmanian lobster is affordable. The bigger the better it is. Noodles add volume to the dish when the amount of lobster is less.