1 fresh lobster
1 c. scallions
2 c. soup stock
Optional - chili oil
Chinese black beans
1 lb. shrimp
1/2 lb. ground pork
2 eggs
Salt, pepper, garlic powder
Dissolved cornstarch
1/2 c. frozen peas

1. Take out loan from bank.

2. Add ground pork to 2 tablespoons of oil in wok. Drain fat. High heat on stove.

3. Season to taste.

4. Add soup stock and bring to a boil.

5. Gently dribble the beaten eggs into boiling soup stock. Should look like egg drop soup.

6. Add fresh, chopped lobster pieces. Not for the squeemish! H heavy Chinese chopping knife will cut through the shell. Cut legs off, then claws. Cut the claws in half lengthwise. Sever tail off. Cut into four pieces, and cut those in half. Lift off hard cover and shell from remaining critter. Wash out the liver (the green gunk).

7. Cut the remaining body into quarters. There is lots of meat where the legs attach.

8. Add lobster to boiling mixture, and cook until the meat is white.

9. Add optional ingredients. Chili oil is FIRE IN A BOTTLE! Try 2 tablespoons first.

10. Chinese black beans are salty, so reduce the amount of table salt added. Not for the hypertensive patient.

11. Add cornstarch until desired consistency is obtained.

12. Add frozen peas if desired, 15 minutes before serving.

13. Add shrimp instead of lobster into the boiling soup stock.

14. If you are real rich, add shrimp and lobster!