Lobster poached in rice wine

Method

1. Place the lobster in a large plastic bag, then place the lobster in the freezer for 30–40 minutes to put it to sleep. Using a sharp knife, spike the lobster between the tail and the head to humanely dispatch it.
2. Put the salt, ginger, spring onions and rice wine in a large saucepan. Add about 2 litres water, then put the lobster in the pan — add more water if needed, so the lobster is covered. Bring to a simmer over a medium heat and cook for 20–25 minutes, or until the tail is firmly curled. Remove the lobster and cool.
3. To serve, cut the lobster in half lengthwise and remove the digestive tract. Use a knife to loosen the flesh from the tail, removing the meat to cut it into small pieces (you can then return the meat to the shell if desired). Serve with XO sauce and sweet soy–ginger sauce and/or the spring onion and ginger dipping sauce.