Boil the coconut milk until it splits (Turns into an oil) in a wok or similar pot. Puree the ginger garlic and shallots in a hand held bar mix or mortar and pestle and add the coconut oil and fry until aromatic. Add the spices and fry until fragrant. Add the soy sauce and the chicken stock and bring to a simmer and adjust the seasoning with more soy sauce if required.
Add the diced lobster meat and mussels and simmer until the lobster is cooked and the mussel are open. Boil egg noodles in a separate pot and then divide between 4 bowls then ladle the broth and seafood between each.
Garnish each with a wedge of lime, slices of witlof, fennel and pear and a sprinkling of crispy fried onion,