METHOD

 1. Cut the cooked lobster in half lengthways, remove the stomach sac and intestinal vein then run a grapefruit knife around the inside of the shell to remove the flesh. Cut into 5cm/2 inch pieces.
 
2. Heat the oil in a large frying pan or wok. Add the shallots, ginger, garlic and minced pork and stir-fry for 1 minute. Add the pieces of lobster and stir-fry for a further 2 minutes.
 
3. In a bowl, blend the cornflour together with the water and soy sauce then beat in the eggs and sherry . Add the salt, pepper and sugar then pour the mixture into the pan and bring to the boil stirring gently. Reduce the heat, cover and cook for 2 minutes or until sauce thickens. Serve immediately with plain boiled rice.