Ingredients:
2 live lobsters, about 1 to 1-1/4 pounds
1/2 pound of lean ground pork
1 teaspoon light soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 teaspoon preserved black beans
1 medium garlic clove
2 eggs
Sauce: 1 tablespoon each cornstarch, sugar, soy sauce dissolved in 1/2 cup cold water
Oil for stir-frying

Preparation:
1. Mix ground pork with sugar, cornstarch, oil and soy sauce, set aside.
2. Dismember lobster at joints (claws, legs, tail, body).
3. Clean by scrubbing shell with a brush, removing guts, gills, and eggs, if any. Drain water. Discard abdominal shell, or you can save it for presentation.
4. Cut lobster tail into bite-size pieces at segments.
5. Cut the abdomen into quarters.
6. Break the claw by hitting it with the backside of a cleaver on a chopping board. When the shell has cracked, use scissors to cut it in half length-wise along the claw joint. Also, use scissors to cut shells of other large pieces for easy access to meat when serving.
7. Rinse black beans in a small strainer.
8. Mince garlic.

Cooking instructions:
1. Heat 1 teaspoon of oil in wok.
2. Add black beans and garlic and stir in oil for about 10 seconds.
3. Add ground pork mixture and stir-fry until thoroughly cooked.
4. Remove pork and set aside.
5. Heat 2 tablespoons of oil in wok.
6. Add all lobster pieces and stir-fry about 3 minutes. Cover and let cook 2 minutes. (NOTE: Don't overcook or the meat will be too tough to chew.)
7. Uncover lobster and add pork mixture, stir well.
8. Re-mix cornstarch sauce, pour over lobster and pork, add eggs, stir well.
9. Stir-fry another minute or so until eggs are cooked.
10. Test flavor and adjust with a little more sugar or soy sauce as desired.
11. Serve on a platter with the abdominal shells used as decoration if desired.

Makes 4 servings.