Lobster Cantonese

• 2 whole live lobsters, about 1 pound each
• 4 tablespoons fermented black beans
• 3 cups water
• 4 garlic cloves, peeled
• 3 scallions
• 1/4 cup corn, vegetable or peanut oil
• 1/4 pound ground pork
• 4 peeled, chopped fresh water chestnuts
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 tablespoon cornstarch
• 1/2 cup soy sauce

1. Wash lobsters under cold water.
2. Chop into medium-size pieces with cleaver, leaving claws whole.
3. Soak black beans in 1 cup cold water 10 to 15 minutes.
4. Chop garlic.
5. Drain beans and chop with garlic finely.
6. Chop scallions into 1/4- to 1/2-inch pieces.
7. Heat oil in wok over high flame till smoking.
8. Combine pork, scallions, bean and garlic mixture, water chestnuts and salt in wok.
9. Stir-fry until pork loses pinkness.
10. Pour beaten eggs into meat mixture.
11. Stir well until egg is cooked.
12. Add remaining 2 cups water and cornstarch.
13. Cook until mixture thickens.
14. Add lobster and soy sauce.
15. Mix ingredients together well.
16. Simmer covered 25 to 30 minutes over low heat.
17. Uncover; stir-fry over medium heat until lobster is done (the shell should be a bright red).
18. Serve.

live lobsters, fermented black beans, water, garlic, scallions, corn, ground pork, water chestnuts, salt, eggs, cornstarch, soy sauce

Taken from cooking.nytimes.com/recipes/9919 (may not work)