Chilli coconut dressing
1.Make chilli coconut dressing. Combine ingredients in small saucepan; bring to the boil. Reduce heat, simmer, uncovered, 2 minutes. Strain dressing into medium heatproof bowl, discard solids. Cool 20 minutes.
2.Meanwhile, discard heads from lobsters. Using scissors, cut away soft shell from under lobster tails, then pull away hard shells. Cut lobster flesh into 1cm slices, combine with dressing.
3.Place noodles in medium heatproof bowl, cover with boiling water, stand until tender, drain. Rinse under cold water, drain.
4.Divide noodles among serving plates, top with lobster mixture, sprinkle with combined remaining ingredients.
Prawn or crab meat can be used instead of lobster.Note