Lobster
3 tbsp. vegetable oil
2 cloves garlic, chopped
1 tsp. fresh ginger, minced
1 1/2 lbs. raw Lobster meat, shell on, cut into chunks
2 tbsp. fermented salted black beans, rinsed, drained, and chopped
1/4 lb. boneless pork (shoulder or butt), trimmed of excess fat, and finely chopped
1 green onion, thinly sliced
1 egg, lightly beaten

Sauce
1 tbsp. corn starch
1 tbsp. soy sauce
1 tbsp. dry sherry
1/2 cup chicken broth
Dash of white pepper

½ cup chopped cilantro for garnish
½ cup chopped green onions for garnish

Combine the ingredients for the sauce in a small bowl and whisk together until the sauce is smooth and combined. Set the sauce aside while you prepare the lobster.

Place a wok over medium-high heat. When the wok is hot, add the vegetable oil.

When the oil begins to glisten and just start to smoke, add the ginger, garlic and lobster meat. Stir-fry the lobster until the meat is opaque and the shells turn red, about 5 minutes.

Add the black beans and the pork meat and continue to stir-fry until the pork is cooked through, about 2-3 minutes.

Stir in the reserved sauce, and stir-fry until the sauce boils and thickens, about 1 minute. Stir in the beaten egg and the green onion. Cook just until the egg begins to set about, 30 seconds.

Spoon the lobster Cantonese onto a large serving platter and garnish with some cilantro and chopped green onions and serve hot.