Grandma’s Cantonese Lobster

Begin by thoroughly cleaning the lobster under cold running water, and position it upright on a stable surface. Locate the small opening at the base of the tail, where you can insert a long skewer to remove any remaining liquid from the lobster's body. Carefully pry the tail shell away from the meat, then chop it into smaller pieces. Next, split the claws in half and set them aside.

Heat approximately half of the peanut oil in a deep, heavy skillet over medium heat. Add the crushed garlic and sauté for roughly 1 minute, until fragrant. Gently add the lobster pieces to the skillet and cook until they are fully cooked, approximately 4-5 minutes. Remove the lobster-garlic mixture from the skillet and keep it warm.

In the same skillet, reheat the remaining oil over medium heat. Add the minced ginger and pork, and cook until the pork is no longer pink. Pour in the chicken broth, and bring the mixture to a boil, stirring constantly to prevent scorching. In a small bowl, whisk together the sherry, soy sauce, cornstarch, and brown sugar until well combined. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce thickens and becomes clear.

Add the chopped green onions to the pan, then reduce the heat to low. Drizzle the beaten eggs over the mixture in the pan, and stir until they are fully incorporated. Finally, return the lobster pieces to the pan, and cook over low heat for a few minutes to allow the flavors to meld together. Transfer the dish to a serving platter, cover it with a lid, and let it stand for a few minutes before serving. Serve with steamed rice and enjoy the fruits of your labor.