In large pot of salted boiling water, cook pasta al dente as per package directions.
To prep lobster, twist off tail and claws including joints. Remove head of lobster from tail and discard. Halve tail lengthwise through shell with a cleaver or large heavy knife. Work-ing with one claw at a time, wrap claws with joints in a kitchen towel and twist off claws from joints. Unwrap claws, then crack joints with a mallet or back of a large heavy knife. Transfer lobster pieces (claws, joints and halved lobster tail to a bowl, keeping meat in shells.
Heat sesame oil in a large wok over medium heat.
Add garlic, ginger, chili paste and black bean. Sauté for 2-3 minutes until garlic and ginger have softened.
Mix in all lobster pieces and Tamari sauce and stir well.
Stir in dry sherry and then add in seafood broth.
Dilute cornstarch in water and pour into wok.
Add oyster sauce, sugar and mix. Continue cooking until sauce has thickened slightly, about 1 minute.
Toss in vermicelli and garnish with sliced scallions.