Lobster in mandarin Chinese is 'Long-xia' which translates as 'dragon prawn'. Dragons to the Chinese are the king of animals (although they are a mythical creature). Here, the translation and name is apt because to me the lobster is the king of prawns.
In Chinese restaurants this dish is called ginger and spring onion lobster noodle. For my version, I love to add yellow bean sauce, which adds a wonderful 'umami' and 'bouillon stock'-like flavour, and coupled with the natural sweetness of the lobster makes this dish really moreish and simply irresistible.
This is my ultimate favourite noodle dish.
Freeze the lobster for 30 minutes. Heat a large pan of boiling water, and then very quickly plunge the lobster into the water, and cook until pink, about 8 minutes.
Lift out the lobster. Pour the remaining lobster broth into a bowl and set it aside. Using a large cleaver or knife, chop off the lobster tail, and cut into 3 sections. Sever off the claws. Divide the body in half lengthwise, then spoon out, and discard the brown flesh, if preferred. Chop each lobster half into 2 pieces. Using the back of the cleaver, crack the shell of the claws, and all the other pieces. This helps to let the sauce seep through the shell, and flavor the meat.
Heat a wok over a high heat, and add the groundnut oil. Add the garlic, and ginger, and cook for a few seconds. Add the yellow bean sauce, soy sauce, and rice wine or sherry. Cook for 30 seconds.
Set the lobster in the wok, and stir well to coat the pieces in the sauce. Drop in the cooked noodles, and toss well. Add 3 to 4 tablespoons of the lobster broth to the wok. Cook's Note: Reserve the rest to make a good seafood stock. Finally, add the spring onions, toss through, and serve immediately.