For the spring rolls: Dice 1 lobster claw in 1/2-inch pieces. In a bowl, combine it with 1/4-ounce ginger, 1/4 shallot, the carrot, leek and snowpeas. Season with salt and pepper. Spread the mixture along the base of the wrapper, leaving about 1-inch on each side. Fold the sides over the filling and roll tightly. Brush with the egg mixture to seal. Reserve.
For the artichoke: In a bowl, place the meat from the knuckle and combine with 1/4-ounce ginger, 1/4-ounce shallots, 1 tablespoon butter, 1/4-ounce minced chives and 1/4-ounce peas. Season with salt and pepper. Scoop onto the artichoke bottom. Chill and reserve.
To assemble: Melt 1 tablespoon of butter in a saute pan over medium heat. Add the remaining ginger and shallots. Add the bok choy and scallion and cook to heat through. Season with salt and pepper. In another pan over medium heat, add 2 tablespoons of butter, the lobster tail and remaining claw. Coat the lobster meat with the butter as it melts, making sure not to let the butter brown. Continue until the meat is heated through. Remove the lobster and keep warm. Add 3 ounces of lobster stock to the pan and bring to a boil. Add the remaining butter and reduce to a silky consistency. Keep warm. Heat the artichoke bottom with 2 tablespoons of stock in a preheated 350 degree oven for 8 to 10 minutes. Deep-fry the spring roll for 2 minutes or until golden brown.
To serve: Place the bok choy and scallion on a serving plate. Arrange the lobster tail and claw on top. Place the artichoke bottom on the plate. Reheat the sauce and add the remaining chives. Spoon the sauce over the artichoke and lobster meat and top with the spring roll.