Lobster with Ginger and Scallions

On a plate, combine the salt, pepper, and ½ cup cornstarch. In a small bowl, combine the remaining 1 tablespoon cornstarch and 1 tablespoon water; set aside.

In a large pot, place the lobster and cover with cold water (water should be 1 inch above the lobster). Remove the lobster and bring the water to a boil. Submerge the lobster in the boiling water and cook for 3 minutes. Remove from the water and twist off the head and cut off the end of the tail (clean the inside of the head and save it and the tail for garnish). Twist off and discard the legs. Cutting through the shell, slice the tail in half and cut across the tail twice, making 6 pieces. Cut the claws in half or use a hammer to crack them open. Coat all exposed lobster meat, including the claws, with the dry cornstarch mixture.

In a wok or large, deep skillet, heat 3 cups vegetable oil to 350°F. Deep-fry the lobster for 1 minute. Remove from the oil and drain. Remove the oil from the wok. Wash, dry, and reheat the wok over high heat. Add the remaining 2 tablespoons oil, the ginger, cut green onions, and lobster to the wok. Stir to mix. Add the chicken broth and bring to a boil. Stir in the cornstarch-water mixture and continue stirring until the sauce thickens, about 30 seconds.

Place on a serving platter and garnish with the shredded green onions. Place the cleaned lobster head at the top of the platter and the tail at the opposite end for garnish.