Split apart the lobsters by sticking a knife down into the join between the head and body, splitting apart the head and body first and finally the tail. Remove the intestines which are found in the tail, and the stomach sack and coral, which are located in the head/body.
Blend the parmesan cheese with panko breadcrumbs and chopped thyme and season with salt and pepper.
Sprinkle the mixture onto the halves of lobster and drizzle with melted butter.
Gratinate the lobsters under a grill until they are golden, about 8 minutes, at 200°C.
Boil the eggs for about 7 minutes until 'smiling' (slightly soft in the middle), peel and keep warm.
Cook the noodles as shown on the packet and rinse in cold water.
Cut the mushrooms into smaller pieces and fry them in a pan in oil at a high heat for 6-7 minutes.
Divide the noodles up into four bowls and place the mushrooms and halved boiled eggs on top. Sprinkle with finely chopped spring onion and pour over the hot chicken stock. Serve immediately along with the gratinated lobster and lemon halves.