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.) Serve at once.

1. For the lobster, substitute 6 crabs. Shell, crack claws, discard feet. Chop each crab in 4 Pieces.

2. In step 3, omit the salt and garlic clove. Mash 1 tablespoon fermented black beans (soaked) with 1 clove garlic, minced, and add to the hot oil. (You may also at this point add 1 slice fresh ginger root, minced; and/or a few drops of sesame oil.) Stir-fry a few times to heat; then add minced pork.

3. In step 4, before adding the stock, sprinkle lobster with 1/4 teaspoon salt, 1/4 teaspoon sugar, a dash of pepper and 1 teaspoon sherry. Stir-fry a few times to blend in.

4. In step 4, substitute for the stock a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/4 cup water, 1/2 teaspoon sugar and 1 slice fresh ginger root, minced.

5. In step 5, add to the cornstarch paste 1/4 teaspoon sugar and 2 teaspoons soy sauce.

6. In step 6, add with the beaten eggs 1 scallion stalk, minced.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.