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1
Dispatch the lobster humanely on the board immediately before cooking — never use a lobster that has been distressed or left to die. Separate the head from the tail. Reserve the coral and tomalley from the head cavity; do not discard them. Split the claws with a heavy cleaver so they will cook at the same rate as the tail pieces. Cut the tail through the shell into sections of approximately 4 cm. Dust all cut surfaces lightly with cornstarch. The pieces are ready when every cut face carries a fine, even powder with no bare wet patches.
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2
Heat the wok over the highest available flame until a drop of water vaporises on contact. Add the oil and swirl to coat. The wok is ready when the first wisps of smoke rise from the surface — any lower temperature and the lobster will steam rather than sear, and this is where the dish lives or dies. Lay the lobster pieces cut-side down in a single layer and sear without moving for 90 seconds. Turn and sear the shell side for a further 60 seconds. The cut surfaces should show a faintly golden, lightly crisped crust.
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3
Pour in the Shaoxing wine — it will flash and steam. Add the soy sauce and the reserved coral and tomalley; stir these into the pan juices so they emulsify into the sauce. Total wok time for the lobster pieces must not exceed 3 to 4 minutes from first entry; remove the pieces to a warm plate the moment the shells are vivid red throughout and the exposed flesh is just opaque.
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4
Off the heat, add the ginger and spring onion to the residual heat of the wok. Toss for no more than 20 seconds — they must remain bright green and fragrant, not wilted or browned. Finish with sesame oil, season with salt, and return the lobster pieces to coat. The aromatics are correct when they release a clean, sharp fragrance without any scorched note.