About this recipe:This lobster is so, so good! My gran, who is Chinese, makes this every time I see her. It requires a bit of effort if you're not familiar with cleaning lobster, but it's well worth it!
2 small (500g) fresh live lobsters
75ml groundnut oil, divided
1 clove garlic, crushed
1 slice fresh root ginger, minced
170g lean minced pork
225ml chicken stock
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon cornflour
1 teaspoon dark brown soft sugar
2 eggs, beaten
3 spring onions, chopped
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Method Prep:20min › Cook:20min › Ready in:40min
Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its body, then crack 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, cut it up and throw it on the pile too.
Heat half of the groundnut oil in a deep heavy frying pan over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.
Heat the remaining oil in the frying pan. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken stock, and bring to the boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornflour and dark brown soft sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
Stir in the spring onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavours. Transfer to a serving dish and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, because you worked hard!