2 tablespoons hoisin sauce

2 tablespoons chili sauce

2 teaspoons shao-hsing (rice wine)

1 teaspoon thin soy sauce

1 teaspoon fish sauce

1 teaspoon chili paste with garlic

1/2 teaspoon sugar

1/2 teaspoon MSG (optional)

1/2 teaspoon sesame oil

1/2 teaspoon hot chili oil

1/4 cup plus 1/2 teaspoon peanut oil

2 live lobsters (each about 1 1/4 pounds)

each cut into 8 serving pieces Salt to taste 2 tablespoons finely minced fresh ginger

1/2 cup minced scallions (about 4

thick scallions, white and green parts) 3 tablespoons finely minced garlic

3 dried red chilies

Prepare the sauce: mix together the hoisin sauce, chili sauce, shao- hsing, soy sauce, fish sauce, chili paste with garlic, sugar, MSG (if desired), sesame oil, hot chili oil, and 1/2 teaspoon of the peanut oil. Reserve.

Add the remaining 1/4 cup of peanut oil to a large, very hot wok over very high heat and heat until the oil is smoking. Salt the cut lobster pieces lightly and add them to the hot wok. Sear the cut surfaces until the lobster is just about cooked, 3 to 4 minutes. Remove the lobster pieces and place them on a platter (or, place them on paper towels to drain some of the oil.)

To the oil remaining in the wok, add the ginger, scallions, garlic, and dried chilies. Stir-fry for 1 minute. Add the lobster pieces, and toss to blend well. Add the reserved sauce, and toss to blend well. Turn the mixture out onto a platter and serve immediately.