Boil pipies

1. Bring a wok full of water to a boil Add the pipes and blanch for 1-2 minutes, or until the pipies open
2. Drain and use a pairing knife to open the pipies

Cook flying noodles

1. Heat the oil in the wok over high heat until it reaches 180C
2. Separate one pair of chopsticks, weave half the noodles in between the two sticks, and roll to keep them suspended on the chopsticks
3. The remaining noodles should hang down from the chopsticks into a mesh strainer
4. Hold the mesh strainer over the hot oil and use a ladle to pour the hot oil over the noodles several times until the noodles are golden brown and have set enough for the chopsticks to be suspended in the air
5. Set the noodles aside on a wire rack to cool down
6. Repeat the other pair of chopsticks, ensuring the chopsticks are facing opposite ways

Cook lobster

1. Deconstruct the lobster by removing the head
2. Seperate the body from the head
3. Remove the gills and innards from the lobster head
4. Cut the body piece into 8 pieces, each piece with a leg attached
5. Cut the spikes off the tail 
6. Cut off the tail and keep it whole for presentation
7. Remove the membrane from lobster tail and cut down the centre of the tail
8. Cut the lobster tail into 3cm chunks
9. Pat your lobster pieces dry
10. In a large bowl add the cornstarch and lobster
11. Toss the lobster in the bowl to coat evenly in cornstarch
12. Remove the lobster from the cornstarch, dusting off any excess
13. Meanwhile heat the oil in a large wok over high heat to 180C
14. Once the oil is at temperature drop the head and tail into the oil, use a ladle to pout the hot oil over the head until completely cooked
15. Remove from the oil and set aside
16. Drop the remaining lobster into the wok and cook for 2 minutes, or until deep orange
17. Strain the lobster from the oil into an oil pot and set aside
18. Set the oil aside to be used later

Make the sauce

1. Heat 3 tbsp of oil in the wok over high heat and cook the ginger and shallots for 1 minutes, or until fragrant
2. Add the lobster pieces, excluding the head and tail, and toss with shaoxing cooking wine 
3. Combine the water and potato starch to create a slurry
4. Add the pipies and 3 cups of stock into the wok, season with the listed seasonings and bring to a simmer
5. Add the potato starch slurry and toss until thickened
6. Finish with sesame oil

Assembly

1. Place the lobster head the centre of your serving platter and the lobster tail at the front
2. Place the one of the flying noodles in the back left and one in the front right of the lobster head
3. Pour the lobster pieces, pipies and sauce over and around the noodles
4. Garnish with coriander and spring onion
5. Drizzle with ginger and shallot oil and serve