Remove and discard the head of the lobster. Rinse the neck meat gently under running water, rinsing away any tomalley and pat dry with paper towel.

Split lobsters in half lengthways, using scissors to snip through the soft underside, then finish with a sharp knife to slice through the flesh and harder outer shell. Remove digestive tract and cut each half into three equal-sized pieces, leaving the shell in place.

Gently pat each piece dry with paper towel.

In a shallow bowl, mix the plain flour, cornflour pepper and salt. Lightly dust the lobster pieces across the exposed meat to seal in the juices.

Heat 2 cups of vegetable oil in a wok to about 180 degrees Celsius, slide the lobster into the pot a few pieces at a time and cook for 40 seconds then remove to a plate lined with paper towel to drain. Repeat using all lobster pieces and cover them lightly to keep warm.

Remove old oil from the wok and start with a clean wok over high heat.

Add 2 tablespoons of oil, ginger and spring onions to the wok and fry for about 30 seconds, until fragrant.

Add the wine and cook for about 2 minutes, infusing the ginger and onion flavours.

Add the soy sauce, sesame oil, sugar, white pepper and Bok choy. Stir fry for another minute or until the greens are wilted. If required, add a couple of teaspoons of water to the wok to create more sauce, then add the lobster back into the wok, toss quickly then serve with steamed rice.