Method

• 1.
  Place lobster in the freezer for 1-2 hours to put it ‘to sleep’; this is the most humane way to cook it. Using a cleaver, cut lobster in half from head to end of tail. Then, keeping lobster cut-side up so you don’t waste any juices, cut off the head and cut the body into 4 pieces.
• 2.
  Line base and side of a large bamboo steamer with baking paper. Make a few holes with a skewer to let the steam through. Arrange lobster, cut-side up, in steamer and secure the lid.
• 3.
  Place the steamer over a large saucepan of boiling water (make sure base of steamer doesn’t touch the water) and steam for 5 minutes or until lobster is just cooked.
• 4.
  Meanwhile, heat the oil in a large wok over high heat. Add ginger and garlic and stir-fry for 1 minute. Add shallot and toss to combine for 30 seconds until just softened. Add rice wine and stir-fry for 1 minute or until evaporated.
• 5.
  Add the mushrooms to the wok and toss to coat. Pour in the stock and bring to the boil. Stir in the oyster sauce and chicken seasoning, then season to taste with white pepper. Stir in the potato starch mixture and simmer, stirring occasionally, until lightly thickened.
• 6.
  Using the baking paper, transfer lobster pieces and juices to the wok and toss until well coated. Transfer lobster and mushroom mixture to a large serving plate and serve immediately.