Lobster Wok Fried with Black Bean Sauce

In a very large pot, bring plenty of salted water to a boil. Quickly place the ready-to-cook (well-cleaned) lobster in the boiling water and let it steep until the shells turn red. Lift lobster out again, rinse with cold water and cut (preferably with lobster or poultry shears) into several pieces. Chop the garlic cloves very finely and cut the ginger into strips. Put the black beans in a colander, rinse with cold water and then drain. Put them in a bowl and mash them a little with a fork. Mix well with the minced garlic, soy sauce and sugar. In a wok or heavy skillet, heat the oil, add the ginger and sauté vigorously. Add the bean sauce stirred with garlic and sauté briefly. Pour in hot vegetable soup (or water) and bring to a good boil. Add lobster pieces and cook everything covered for a few more minutes, stirring repeatedly. Mix cornstarch with a little water until smooth, stir in and thicken the sauce with it. Remove from heat and stir in the beaten egg. Sprinkle with coarsely chopped coriander greens and serve.

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