This probably fits the bill for the "New" Hong Kong cuisine in that it uses butter and milk. I'd think this would probably be quite good made with Dungeness crab as well as lobster.
To prepare: 1. Soak and wash dried scallops. Shred and deep-fry until crisp, and put aside for garnish. If using red pepper, chop finely. 2. Remove lobster shells. Retain tails and clean.
Set aside enough uncooked lobster meat required for stuffing, and dice it fairly finely. Chop remaining lobster meat into small square chunks. 3. Prepare cornstarch mixture, mixing well.
For Portuguese sauce, heat butter over low flame, add flour, then rest of sauce ingredients. Cook into a paste, set aside.
For stuffing, saute ingredients in a little oil over low flame. Add Portuguese sauce. Remove from heat and when cooled, stuff into lobster tail shells. Brush exposed stuffing with egg, sprinkle with bread crumbs.
Heat until smoking, sufficient oil for deep-frying, lower flame, and immerse stuffed lobster tails (stuffing facing upwards) for 5 minutes, or until golden. Remove from wok. (Alternatively, bake unbread-crumbed stuffed lobster tails in a hot oven for 3 to 5 minutes, until surfaces are dry. Brush with egg and coat with bread crumbs, bake again until golden.)
For lobster meat chunks, heat wok, add 4 to 5 cups of oil. When oil is at medium heat add lobster meat and blanch to seal in the juice. Remove lobster. Clean and reheat wok with 1/2 cup oil, and stir-fry lobster with diced water chestnut (or celery) and cornstarch mixture for 1 minute.
To present: 1. Place stir-fried mixture in centre of platter, and sprinkle shredded dried scallops (or chopped red pepper) over. 2. Arrange lobster tails in a circle around it.