Prepare your live lobster for dispatching by placing it in the freezer for 20-30 minutes.

Place the lobster on a cutting board and jab a sharp knife down through the shell to efficiently dispatch the lobster.

Rinse the lobster halves under cold water and place both halves on a baking sheet.

Brush the lobster with 1 tbsp of melted salted butter and broil at 550 degrees for 5-6 minutes.

Once the shell is entirely red and the meat has turned opaque, remove the lobster from the oven and set aside.

Wash your seafood and prepare your vegetables and aromatics.

Place a wok over a gas burner, add 1 tbsp of oil, and the thinly sliced green onions, minced garlic, and ginger.

Fry until fragrant and just starting to brown, then add 2 tbsp of fine gochugaru and 2 tbsp of mala oil.

Add all of your veggies to the wok and toss to coat them in the aromatics.

Add 2 tbsp of soup soy sauce and 2 tbsp of Shaoxing wine, then toss to incorporate.

Add your seafood mix and sauté for 30 seconds.

Pour in 4 cups of seafood broth and bring to a simmer over medium heat, cooking for 6-8 minutes.

Once the seafood is ready, turn the heat to low and add ½ cup of cream, 1.5 tsp of sesame oil, and ½ tsp of sugar.

Cook your noodles in boiling water for 5-6 minutes, then rinse under cold water.

To serve, divide the noodles between two bowls and pour the soup on top, adding a cooked lobster half to each bowl and garnishing with sliced green onion.