Add lobster in boiling water under high heat, then cover the lid to cook 1 minute then transfer to ice water for cooling.
Remove the claw and cut the antenna out, then cut along the head and body, and cut along the shell to remove the meat to cut into pieces.
Open the head, remove the gills and mouth, and cut the head into 4 pieces, then crash the claw lightly and cut into 2 pieces. Reserve lobster tomalley, then cook for 2 minutes in low heat to eat.
Preheat the wok under medium heat and add oil, then add red & green bell pepper and spring onion root to stir for a while. Then add the claws and Chinese yellow wine to mix well and cover the lid and cook under low heat for 1 minute.
Add other lobster’s pieces, water, sugar and Mrs. So’s stew sauce stir fry slightly for 1 minute under high heat. Cover the lid and cook for 1 minute under low heat.
Finally, add corn starch water to thicken the sauce then stir fry 20 seconds, dish up.