Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.
Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt, to taste, and remaining guacamole ingredients. Stir in additional lime juice, to taste.
In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pieces.
Top guacamole with lobster and sour cream mixture and serve with fried wontons.
Recipe courtesy of Gourmet Magazine from The Mauna Loni Bay
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