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| Method |
1. Starting from the head, cut
the lobster in half lengthways. Discard the legs, remove the
claws and crack them with the back of a cleaver. Discard the
feathery lungs and intestine. Cut each half into 4 - 5 pieces.
2. Heat the oil in a preheated wok and deep-fry the lobster
pieces for about 2 minutes, or until the shells turn bright
orange. Remove the pieces from the wok and drain on kitchen
paper.
3. Pour off the excess oil, leaving about 15 ml (1 tbsp) in the
wok. Add the garlic, ginger, spring onions and black bean sauce
and stir-fry for 1 minute.
4. Add the lobster pieces to the sauce I and blend well. Add the
rice wine or dry sherry and stock, bring to the boil, cover and
cook for 2 - 3 minutes. Serve garnished with coriander leaves.
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