Insert the point of a large, heavy knife in the back or the
lobster's head, then move the knife towards the tail in a series of
cutting movements to split the lobster in half.
Remove and discard head sac and black intestinal thread.
Crack the claws.
In a wok, over a moderate heat, heat oil, add lobster pieces,
cover and cook for 4 minutes.
Remove and drain on absorbent kitchen paper.
Pour oil from wok leaving just 1 tablespoonful.
Stir ginger, spring onions, salt, stock, soy sauce and rice wine
into the wok and bring to the boil.
Return lobster pieces to wok, cover and simmer for 5 minutes.
Transfer lobster to a warmed serving plate and pour sauce over.
