Put the lobsters in the freezer for 10 minutes. This slows their metabolism and de-sensitizes them. Use a sharp chef’s knife to dispatch the lobsters. Position the point of your knife vertically in the center of the head shell, just behind the eyes. In one smooth, quick motion, drive the knife straight down until you hit the cutting board below. This instantly and humanely kills the lobster. Any movements from the lobster from here on out are just reflexes. Make sure your cutting board has outer grooves or is placed on a large kitchen towel to catch any liquid.

Next, place your index finger just under the back of the head shell, where it meets the rest of the body, and gently but firmly pull the shell up to remove it from the body. Set it aside. Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Alternatively, you can also leave the legs attached to those lobster head pieces.

Trim the antennae off the lobster head shell, and cut off a small portion from each side of the bottom of the head shell so it can sit on a flat surface at a 45° angle (this step ensures it sits nicely on your large serving plate). See the video for more details on how to do this. If you don’t care as much about presentation, you can skip this step and discard the head shells altogether.

Remove and discard the lobster gills, which are inedible. Remove the green mustard and innards. You can discard the mustard, use it in another dish, or include it in this dish. We leave it out, because it has a very strong flavor. Rinse the lobster pieces under cold running water.

Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves, and remove the dark vein running down the center of the tail. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. If the lobster is on the large side, you can cut the tail into 4 pieces.

Separate the elbow joint from the claws and split each claw with a cleaver. Using a mallet with the cleaver can help. Use a good pair of kitchen shears to cut through the shell to split the small elbow piece that connects the claw and body. Gently rinse all the lobster pieces, and drain in a colander. Repeat with the second lobster.

Let all of the lobster pieces drain well after you rinse them, and pat dry with a paper towel.

Next, mix the sauce for the lobster. In a medium bowl, combine the chicken stock, oyster sauce, light soy sauce, sugar, sesame oil, and white pepper.

Mix the cornstarch and flour in a shallow bowl, and lightly dredge the lobster pieces. It’s most important to dredge the exposed meat to protect it from the heat of the oil, give the meat a nice texture, and seal in juices.

At this point, many restaurants deep-fry the lobster pieces all at once in a large wok, but for home cooking, we'll shallow-fry in batches. This cooks the lobster about 70% of the way through, enhances the lobster flavor, produces a rich color, and seals in juices while preventing the tender meat from overcooking.

Heat 2 cups of oil in a wok or medium pot to about 350°F/175°C. Drop in the lobster a few pieces at a time for about 10 seconds. If using a wok, use your wok spatula to move the lobster pieces around and to pour hot oil over the shells if needed. It’s most important to cook the shells until they start turning red, since they are hardest to cook through. Remove to a sheet pan to drain. Be sure to cook the two lobster head shells thoroughly and set them aside, since they will be placed directly on the plate. Repeat until you’ve fried all the lobster pieces.

Boil about 3 quarts of water in a large wok or pot to pre-cook your yi mein noodles. Once boiling, add the noodles. The directions on the box may say to boil the noodles for 5 minutes, but we recommend cooking for 3-4 minutes to keep them firm and chewy. Overcook them, and you will end up with a mushy texture.

Sample a noodle while cooking. When it tastes closer to the uncooked side of al dente pasta, it’s ready. When the noodles are done, drain, and set aside.

Make your noodle sauce by combining the chicken stock, oyster sauce, light soy sauce, dark soy sauce, sesame oil, salt, and sugar in a medium bowl. Set aside.

If the noodles have stuck together at all by this point, rinse them with hot water to loosen them up. Toss them in the colander to let any excess water drain.

Heat the wok until it just starts to smoke, and spread 2 tablespoons of the reserved lobster oil around the perimeter. Add the white parts of the scallions and garlic. Give it a quick stir, and then add the noodles (before the garlic has a chance to burn!).

Spread the yi mein noodles around the wok, and let them cook for about 1 minute. Lift and mix them using your wok spatula.

Pour the prepared noodle sauce evenly over the noodles, and stir-fry for 1 minute, or until the sauce mixture is distributed evenly and the noodles are heated through. Spread another tablespoon of lobster oil around the perimeter of the wok to prevent sticking if you feel you need it. (If the noodles stick together, you can also drizzle a bit of oil directly over the noodles, or add a splash of hot water if the noodles are too dry.)

Finally, stir in the green parts of the scallions. Mix gently so the noodles don’t break. Transfer the noodles to a large serving plate, and move quickly on to the next step to finish assembling the dish!

Start with a clean wok over high heat. Add 2 tablespoons of reserved lobster oil to the wok, along with the ginger. Let the ginger fry for about 30 seconds, until fragrant.

Add the white portions of the scallions and the lobster. Stir-fry for 20 seconds, keeping the heat cranked up as high as it'll go.

Pour the Shaoxing wine around the perimeter of the wok, and immediately cover it. Let it cook for about 2 minutes. This step infuses or "bakes" the lobster with the ginger and scallion flavor.

Uncover the wok and add the prepared sauce and the green parts of the scallions. Stir-fry for another minute, and turn off the heat. Scoop the lobster pieces on top of the noodles, and place the two lobster heads on one end of the plate. Serve immediately.