|Lean pork||1⁄4 Pound|
|Garlic||2 Clove (10 gm)|
|Soy sauce||2 Teaspoon|
|Stock||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
1. With a cleaver, chop lobster lengthwise in half; then clean. Chop each half, shell and all, in 1 1/2 inch sections. Chop claws in two.
2. Mince or grind pork. Crush garlic.
3. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). Sprinkle with soy sauce; stir-fry 1/2 minute more.
4. Add lobster sections; stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat, until done (about 3 minutes): the meat should be chalky white; the shell bright red.
5. Meanwhile, in one cup, beat eggs lightly with water and set aside. In another cup, blend cornstarch and remaining water to a paste.
6. Stir in cornstarch paste to thicken; then turn off heat and stir in beaten eggs until creamy. (Turning off the heat helps retain the egg's rich yellow color and makes for a smooth-flowing sauce; it prevents the egg from overcooking, coagulating and turning white.)