Directions

Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long knife and drain any body green liquid.

Prepare a very large ( pasta pot ) with boiling water and put the live lobster in the pot and cover with a lid cook for 15 minutes. ( reduce heat to medium )

After the lobster is cooked 10- 20 minutes ( depends on size ). When done snap the tail off, chop the tail into small pieces, and crack the claws in half as well.
If you know how to eat the body of the lobster add that as well.

Heat half of the peanut oil or canola oil in a deep heavy skillet or wok over medium heat.

Add the crushed garlic but do not burn the garlic.

Place the cut up lobster pieces, and stir fry until they are cooked through, about 2 to 4 minutes.

Remove the lobster and garlic from the pan.

Heat the remaining oil in the skillet.

Add the sliced ginger and shrimp and fry until the shrimp is pink. Pour in the chicken broth, and bring to a boil, stirring constantly.

In a small bowl, mix together rice wine or sherry, soy sauce, cornstarch and brown sugar until well blended.

Add the rice wine mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and translucent.

Stir in the green onions, and turn the heat off.

Drizzle the beaten eggs over the mixture in the pan, and stir until the scramble eggs are in tiny pieces.

Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors.

Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Garnish with fresh Cilantro

Chef's Note & Story

Lobster goes great with Steam rice and garlic baby Bok Choy.

I will add a photo later