Materials:
1 lobster, about 1.5 kg (3 lb), alive if possible
5 tablespoons vegetable oil
4 slices root ginger, peeled and shredded
4 spring onions, cut into 2.5 cm (1 inch) lengths
1/2 teaspoon salt
150 ml (1/4 pint) chicken stock
1 1/2 tablespoons soy sauce
2 tabelspoons Chinese wine or dry sherry


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Preparation time: 20 minutes
Cooking time: 20 minutes


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2. Heat the oil in a wok until it is smoking. Add the lobster pieces, cover and cook in the hot oil for 3 minutes. Lift out and drain on paper towels.

3. Add the ginger, spring onions and salt and stir in the hot oil for 1 minute. add the stock, soy sauce and wine. bring to the boil, stirring, then add the pieces of lobster. Turn them in the stock, and cover firmly. Leave to cook over high heat for 4 minutes, when the liquid should have reduced by about one-third. Transfer the lobster pieces to a deep-sides serving dish, pour over the sauce and serve.

To clean the lobster, first cut off the head and tail. Discard the stomach sac which lies in the head, the grey spongy gills which lie between the tail and the main body shell, and the intestinal vein which runs down the tail. Clean under running water then chop through the shell into large pieces.