Instructions: 1. Parboil noodles as in "Parboiled Noodles #1/#2". Then refrigerate to chill (2 hours or more).

2. Heat oil in a deep 8-inch skillet. Add noodles, and with a spatula, press them firmly against the sides and bottom of the pan until they hold a round nest-like shape. Then cook to heat through, but do not brown.

3. Carefully transfer the nest to a heated serving platter and keep warm.

Fill the nest with the "Lobster Topping for Noodle Nest" (see recipe) and serve at once.

NOTE: Thin, medium or broad egg noodles can be used for this dish. If the noodles are not chilled first, shake them out to separate the strands.

LOBSTER TOPPING:
1. Flake lobster meat. Slice mushrooms thin; also bamboo shoots and onion.

2. Blend comstarch, cold water and sesame oil to a paste.

3. Heat oil. Add salt, then onion, and stir-fry until translucent. Add mushrooms and bamboo shoots; stir-fry 1 minute more.

4. Add lobster, sherry and stock. Cook, covered, to heat through (about 1 minute). Then sprinkle with pepper.

5. Stir in cornstarch paste to thicken; pour mixture into noodle nest and serve. VARIATIONS:
1. Omit the sesame oil in step 2 and the pepper in step 4. Instead add to the cornstarch paste 2 teaspoons soy sauce, 1/2 teaspoon sugar and the pepper.

2. In step 3, add with the mushrooms and bamboo shoots, 1 cup bean sprouts, blanched.

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