MAKING
1. Heat a large, heavy skillet or wok until hot add just enough oil to coat pan then add 2 more table- spoons and heat and stir-fry adding pork until it is almost cooked for about 2 minutes.
2. Add black beans, garlic and ginger and stir-fry.
3. Add lobster pieces and stir-fry quickly until shell changes to a brilliant orange-red.
4. Sprinkle sugar over top add chicken broth, sherry and soy sauce.
5. In a cup or a bowl combine cornstarch with 6 tablespoons water and stir until smooth.
6. When broth is bubbling, push lobster to one side of pan in cleared space and slowly stir cornstarch mixture into broth.
7. Cook stirring until broth is slightly thickened.
8. Add eggs, let set slightly and then stir into sauce.
9. Stir-fry to coat lobster well with sauce remove from heat drizzle sesame oil over all and toss.

SERVING
10. Garnish top with scallions or snow peas and serve.

TIP
You may use 3 or 4 (6- to 8-oz size) lobster tails if live lobster is not available.
If using frozen, thaw before using.
If using live lobster, have fish dealer cut it up if it is to be cooked same day.