Split lobster tails in half and remove meat; keep warm. Remove claw and knuckle meat; chop and reserve. Reserve heads and claws for garnish, if desired.
In a blender combine spicy sauce ingredients and puree. Strain and reserve.
In a small bowl, combine wasabi, sour cream and heavy cream. Mix well and reserve.
Heat oil in wok over high heat. Add garlic and sauté briefly. Add rice and stir-fry, breaking up any clumps. Add bean sprouts and peas and stir-fry 2 minutes. Add sesame oil and egg and toss to coat rice. Cook 2 more minutes. Add reserved chopped lobster and season with salt and pepper to taste.
To plate, pool a little of the sauces on a plate. Top with 1/2 lobster tail and a generous serving of fried rice. Garnish with lobster shell, if desired.