Crush the fennel seeds and chilli flakes in a mortar and pestle and remove.
In the same mortar and pestle, crush the coriander root, sea salt, Spanish onion, garlic, ginger and green chillies to a rough paste.
Return the seeds to the paste and mix through.
In a large wok, heat some extra virgin olive oil and add the lobster with a little salt. Cook the lobster about 4 to 5 minutes, adding a little extra oil as you go.
Add the paste and toss through.
Continue to add oil as the lobster soaks it up and cook a further 2 minutes.
Add a dash of water to help the lobster steam through and finish cooking for about 4 minutes.
Remove from the heat.
Add the shallot rounds and lemon juice and toss through.
Place the lobster pieces gently onto a platter and finish with the finely sliced shallot and coriander leaves.