Preheat oven to 200'C.
Clean the lobster and cut the tail in half lengthwise. (Use a sharp heavy knife or you can use kitchen scissors)
Cut bacon into small pieces.
Heat the butter in a pan and fry the bacon until crisp. Add garlic.
Put in a splash of white wine, cook until it reduces by half. Add in double cream, cook until it's a thick cream consistency so you can spread the sauce on the lobster tails.
Put the lobsters in a roasting tin and spread with sauce, put grated cheese on top and bake for about 20 minutes, until it's golden.
Meanwhile cook the noodles in a wok with sliced ginger and spring onion with soy sauce.
When lobsters are ready, toss the noodles with the lobster and juices in the tin. Serve hot.