lobster and shrimp cantonese

This recipe is not for beginners. This is a cross between French and Chinese style cooking. Cost of lobster and shrimps alone about $42.

1 live lobster 2 1/4-2 1/2 lb.
8 shrimp 16 cjount and under shell on,
2 T. peanut oil,
1 T. minced fresh garlic,
1 T. minced fresh ginger root,
6-7 oz. ground pork,
1 T. dry sherry,
2 T. soy sauce or liquid aminos (don\'t use lite soy sauce),
4 T. cornstarch with 4 T. cold water for thickening,
1 egg lightly beaten,
1 c. scallions slice on bias,
2 qt water to simmer mirepoix (6 oz.onion, 2 oz. celery, 2 oz. carrots). Once the lobster meat is removed from shell, reboiling the shell is
needed to extract even more flavor. This is why this recipe doesn\'t use chicken stock to make a seafood dish.