1. Trim your lobster tails with shears, taking off legs and fins, then rinse under cold water and cut into 2 inch pieces.
2. Premix the sauce ingredients (chicken stock, Shaoxing wine, soy sauce, oyster sauce, chicken bouillon), except for the water corn starch slurry, and bring to a boil. Turn off heat and set aside.
3. Chop your aromatics (ginger, garlic) and red pepper. Separate scallion whites and greens.
4. Coat your lobster pieces in the AP flour/corn starch mixture, shaking off excess. Fry in 3 inches of oil on medium-high heat for less than a minute, just until the shells turn bright red/orange.
5. Work in batches. Season the fried lobster with salt and set aside.
6. Add some fresh oil to a wok. Fry ginger, then garlic for about 30 seconds, then add scallion whites, fried lobster, and the premixed sauce. Toss continuously for 1 minute to coat.
7. Add the corn starch slurry, turn off heat, and fold until the sauce thickens and covers the lobster.
8. Finish with more scallions and a drizzle of sesame oil. Serve immediately with rice and vegetables.
