Lobster noodles with shaved bottarga and crispy chilli

Instructions

1. Arrange the noodles in a single layer on a piece of baking paper and steam for 10 minutes. Allow to cool completely before using.
2. If using raw lobster tail, bring 2 litres of water to 60˚C in a pot with a lid. Remove the meat from the tail by snipping the underside soft shell where it meets the hard shell and extracting the meat. Lower the meat into the water, cover with a lid and leave for 20 minutes off the heat. Take the lobster meat out of the water and set aside to cool, then cut into small pieces.
3. If using cooked lobster tail, extract the meat in the same way and cut into small pieces.
4. For the lucky sauce, place all the ingredients in a bowl and stir to combine well.
5. Heat a wok over high heat and add the vegetable oil. Add the egg whites and lobster meat and scramble until fluffy. Remove the lobster from the wok, leaving as much oil in the pan as possible. Add the noodles and stir – fry until heated though. Return the lobster to the pan, then add the snow peas and 2 tablespoons of the lucky sauce. Toss to combine.
6. Transfer to a plate. Garnish with chopped spring onion, grated bottarga and a drizzle of crispy chilli oil.