"The somewhat confusing name for this dish does not mean, as you might think that there is lobster in the sauce. It indicates that the shrimp is made with the
same sauce used to prepare lobster Cantonese."
Shell the shrimp but leave the tail shell attached. With a small, sharp knife, devein the shrimp by making a shallow incision down their backs and lifting out the black or white intestinal veins with the point of the knife. Wash the shrimp under cold running water, pat them dry with paper towels and put them aside.
Have the shrimp, oil, wine, pork, garlic, black beans, salt, soy sauce, sugar, pepper, scallions, chicken stock, cornstarch mixture and beaten eggs within easy reach.
Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of the oil, swirl it about in the pan and heat for another 30 seconds, turning down the heat to moderate if the oil begins to smoke. Drop in the shrimp and stir-fry for about 1 minute; or, until the shrimp turn pink. Stir in the wine, and then remove the shrimp mixture to a plate. Add the remaining 2 tablespoons of oil to the pan. Add the fermented black beans and garlic, and stir for a few seconds, making sure the garlic doesn't burn. Add the pork and stir-fry for 2 or 3 minutes until the meat is no longer pink. Stir in the soy sauce salt, sugar, pepper, scallions and reserved shrimp, and then pour in the chicken stock. Cover the wok and bring the stock to a boil. Give the cornstarch mixture a quick stir to recombine it and add if to the pan.
When the sauce has thickened and become clear—about 30 seconds—pour in the beaten eggs in a slow stream, meanwhile, with a large spoon, lifting the contents of the pan gently from the sides so that the eggs merge with all the ingredients without any further cooking. Transfer the entire contents of the pan to a heated platter and serve at once.