Prepare the lobster: Cut the lobster into bite-sized pieces, keeping the shell on. Pat dry and lightly dust with cornstarch—this helps seal in moisture and create a crisp coating.

Fry the lobster: Heat enough oil in a wok to deep-fry. Fry the lobster pieces for about 2–3 minutes until the shells turn red and meat firms up. Remove and drain.

Create the sauce: In a clean wok, heat 2 tbsp oil. Add ginger and garlic; stir-fry until fragrant. Add the green onion and stir for another 30 seconds.

Combine: Add the lobster pieces back to the wok. Pour in Shaoxing wine, soy sauces, sugar, and broth. Toss over high heat for 2–3 minutes until the sauce thickens and evenly coats the lobster.

Serve: Garnish with fresh green onion on top and serve immediately.